- 450g Fontina
- 4 egg yolks
- A spoon of wheat flour
- A glass of milk
Put 450g of diced Fontina at room temperature and a spoonful of wheat flour in a pan; stir well with a wooden spoon and add a glass of cold milk. Mix together and leave to rest.
Then cook the mixture over normal heat, stirring all the time with a wooden spoon; bring to heat but make sure the Fontina doesn't boil.
When the mixture has reached the temperature of 60° and the Fontina has melted, remove the pan from the heat and add the 4 egg yolks: whisk the eggs in well. Put the pan on the heat again and continue stirring until the temperature reaches 60/70° so that the eggs cook with the Fontina. As soon as the fondue is creamy, serve in hot small pans or soup plates.