- 90g butter, melted slowly
- 4 free range or organic eggs (55g)
- 125ml (1/2 cup) pouring cream
- 50g stilton cheese or other blue cheese, crumbled
- 40g parmesan cheese, grated
- pinch ground nutmeg
- pinch white pepper
- pinch cayenne pepper (optional)
- salad greens, to serve
This is not a Swiss-style fondue but a type of soufflé. It is from The English and Australian cookery book by Edward Abbott (1864). The fondu is very rich, so make small servings in little dishes or custard cups.
|COOK'S TIP: You can experiment with different types of cheese, such as gruyere if blue cheese is not to your taste.
|Preheat the oven to 180°C (160°C fan-forced). Grease four 150-ml moulds or cups by brushing the insides with some of the melted butter.
Whisk the eggs in a mixing bowl until pale and frothy. Add the remaining butter, and the cream, cheeses and spices. Ladle the mixture into the cups, leaving a few millimetres free at the top. Put the cups in an ovenproof dish and pour in enough hot water to come halfway up their sides. Bake for 15–20 minutes, or until the fondu have puffed up and are golden on top.
Remove the fondu from the oven and serve immediately in their cups, or turned out onto small plates. The fondu will lose their lightness and 'puff' if not served quickly.
Serve with leafy salad greens to help offset the richness.