TomaTruffle Fonduta over asparagus

TomaTruffle Fonduta

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TomaTruffle Fonduta
Created by Chef Kim Alter, Nightbird
½ cup Milk
½ cup Cream
2 eggs
9 oz TomaTruffle grated (this would also work with Toma, TomaProvence or TomaRashi)
In a small pot, warm milk, and cream.  Temper eggs with warm milk.  Slowly add grated cheese to tempered milk.  Once fully incorporated, place in the blender for about 30 seconds.  Season with salt if desired. Reserve in a small bowl.  Use as a cheese dipping sauce for vegetables or drizzle on top of a roast chicken for a rich sauce to spruce up dinner.  This is something I would make on a Sunday with friends, either snacking all day or a big fun dinner.