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Truffled reblochon fondue
Truffled reblochon fondue
Burgers
Other
45 mins
Vegetables/vegetarian
Easy
Serves
10

One of the original specials P&B ever did involved a double patty, cucumber pickles and a rich truffled reblochon fondue in between a brioche bun. Here is the Truffled reblochon fondue recipe

Recipe courtesy of
Ingredients
  • Reblochon cheese 900g
  • Truffle oil 75g
  • Milk 400g
  • Cornflour 100g
  • Maldon salt 10g
Method
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Method
  1. In a large pan warm the milk, cheese and salt together until its all melted.
  2. Once melted pour into a blender and blitz on full to re-emulsify the mix.
  3. Add the truffle oil and cornflour and contine to blitz until completely emulsified.
  4. Return tthe mix o a clean pan and add thre conrflour and very slowly cook until the mix becomes thick.
  5. Once desired thickness is reached use immediately or store in the fridge to be re-heated when desired.
  6. Perfect for a luxurious burger topping or to pour over chips.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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