Cafe Select Truffle Fondue (Serves 4 - 6)
Copyright 2013, Ingrid Roettele, All Rights Reserved
Photo: Quentin Bacon
1 cup white wine
1 garlic clove, crushed
1 cup Gruyere
1 cup Appenzeller
1 cup Emmenthaler
1 teaspoon cornstarch
Large splash cherry brandy, such as Kirsch
Place the wine and garlic in a pan and set over medium heat. Add the gruyere, appenzeller and emmanthaler cheeses and combine.
In a separate bowl, mix together the cornstarch, cherry brandy and a little bit of water to make a ‘slurry’ mixture.
As the cheese starts to melt and bubble, add the ‘slurry’ and stir together until piping hot and smooth.
Top with shaved asparagus and truffle oil.