Bianco d’Italia Cheese Fondue with Pumpkin and Truffles

Description

A velvety Bianco d’Italia fondue complements the sweetness of the pumpkin, enhanced by the intense aroma of truffles. A comforting and refined dish, perfect for the colder months.

Ingredients

Menu Info

Procedure

Step 1

In a small saucepan, reduce the cream until it’s about half its original volume, add the Bianco d’Italia cheese and the truffle pâté, blend everything together, and season with salt.

Step 2

Take the pumpkin, cut half of it into cubes, and blend the other half to make a purée.

Step 3

Take a deep plate, place a spoonful of pumpkin purée at the bottom, then cover it with the fondue mixture, and finish the dish with pumpkin cubes and pieces of truffle pâté.

Notes

Keep the fondue at a low temperature to prevent it from separating. Add the truffle only at the very end to preserve its aroma.