Chocolate-cherry melt-in-the-middle-cake recipe
Fontina is an Italian cheese from the Valle d\'Aoste, on the far side of Mont-Blanc.
It is made using milk from Valdostana cows, fed on green feed in the summer and local hay in the winter.
This semi-soft cheese has been subject to a Protected Designation of Origin since 1996.
7 egg yolks
4 slices bread
1 bunch thyme
Dice the cheese, place in a bowl and cover with the cold milk.
Allow to stand for 1 hour.
Place the bowl in a double boiler to heat.
Add 3 egg yolks and 50g butter.
Stir, season lightly with salt and generously with pepper.
Cut up the sliced bread to make croutons.
Cook the little croutons on a low heat in 100g butter.
As they brown, add the chopped thyme and the parmesan, then drain.
When presenting, put the Fontina fondue in the dish, then add the croutons plus 1 egg yolk.
If you wish, you can top the dish with a little grated Alba truffle before serving.