Here is a recipe I made for an amuse bouche at a dinner party I prepared a few weeks ago. Just a few ingredients on this amuse and it was really a fantastic start to the dinner. A wonderful vegetarian option to any meal. Because of the portion size you don't have to be too concerned with the cheese, cream and butter that is in this recipe. It is only meant for a few bites and because of the foaming canister it is actually rather light because of the air that is whipped into the fondue. Don't think heavy fondue here, instead think airy and melt in your mouth. Here is the recipe I hope you enjoy it!
3 tbsp of butter
3 tbsp of flour
3-3 1/2 cups of milk
2 oz shredded fontina
1 oz of shredded Parmesan
2 oz of shredded truffle cheese
Salt and pepper
1 lb of salsify peeled
3 cups of milk
1 sprig of thyme, bay leaf
3 tbsp of truffle butter
salt to taste
1 Fresh Horseradish root peeled and grated
1 Fresh black truffles sliced thin
2 tbsp of snipped chives
For the fondue,
In a sauce pot on medium heat add butter to melt. Once the butter has melted add the flour to make a roux. Once the roux has formed add the milk one cup at a time stirring constantly with a whisk. Keep adding the milk until a thick sauce has formed. Cook for 5-7 minutes on medium-low to cool out the flour. Then add the cheese and melt completely. Finish the bechamel with nutmeg and salt. Once it has been seasoned and melted all together pour into an isi canister and charge with 1-2 charges. Keep in a hot water bath to ensure the fondue will be hot.
For the salsify,
Take whole salsify and peel. Place in a pot with milk with thyme and bay leaf. Add 2 pinches of salt and bring to a boil. Turn down to very gentle simmer and cook for 25 minutes or until tender and cooked through. Cool and reserve for later.
Place the salsify in a pan with the milk and add truffle butter. Place in an oven set at 400 degrees. Bake until the the salsify are hot and glazed well. Season the salsify if need be. Then on a plate add the fondue using the isi canister. Then place one salsify on top. Finish with truffle, fresh grated horseradish, and chives. Serve and enjoy!