Ingredients:
• 8 ounces Robiola Rocchetta Cheese
• 6 Ounces Heavy Cream
• Kosher Salt, to taste
• Black Pepper, to taste
Method:
1. Place the Robiola cheese and heavy cream in a stainless-steel bowl over a medium size sauce pan with simmering water and melt, whisking gently to keep the cream emulsified.
2. Season with kosher salt and pepper to taste and transfer to a co2 Siphon and add two co2 charges.
3. Place over a water bath at 150 F and let stay warm until ready to use.
Robiola Fonduta For Country: United States. City: Bethlehem, Columbus, Laredo, Mesquite, San Francisco
