Fondue espuma & wild herbs
Revisited fondue proposed by the duo Ben & Léo!
Ingredients
- (For 4 people)
- 40g cooked potatoes
- 100g alpine Gruyere cheese
- 100g Vacherin fribourgeois cheese
- 130g cream
- 50g milk
- 60g dry still or sparkling wine already reduced by half
- Wild herbs
- Pepper
- Swiss apple balsamic vinegar
Instructions
Step 1
Heat milk, cream and reduced white wine.Step 2
Add cheeses.Step 3
Stir to melt the cheeses.Step 4
Add potatoes and blend finely, if necessary strain.Step 5
Pour into a syphon, add two cartridges of gas and serve.Step 6
Season the wild sprouts with a dash of vinegar and pepper.