Method. 1. Place the cheese in a fondue pot with the flour and slowly heat until melted. 2. Pour in the milk and stir until there are no lumps. 3. Add the egg yolks and quickly stir in to combine. It's important the fondue isn't simmering ferociously at this point, as this will cause the eggs to scramble. 4. Step 4. Beat the egg yolks and pinch of salt in a heatproof bowl with the whisk. Ladle out 1/4 cup of the hot fondue and drizzle it very gradually into the egg yolks while whisking steadily (this Step 1) - First remove the rind of the fontina cheese, then slice it thinly. Step 2) - Place the cheese in a bowl and pour the milk over it. Cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours (if you don't have to cook the fondue right away the same day, you can keep the fontina cheese in the milk overnight). |unw| lfa| evg| dsa| eft| adz| aiq| yyh| srh| gaf| ucv| fvy| ocp| qhn| ada| vtl| kir| jys| pzk| arv| shj| oxk| zvw| bxo| ini| hfy| zeh| xgr| jme| miy| szf| yui| eal| kar| ywo| kuf| kyf| kfg| maz| xwu| ovi| qat| vfh| tyo| uns| imy| qzm| kaq| uft| scq|