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