If you are lucky enough to run into a fresh truffle shave some over the top of the fonduta.
The fonduta can be dispensed from a siphon for a lighter, elegant presentation. It is wonderful on its own or ladled over asparagus, eggs, fresh pasta or a vegetable flan.
—Susan McKenna Grant
sage leaves, cut into a chiffonade
cup finely grated parmesan cheese
fresh truffle (Optional)
- Add the sage to the cream and bring to the boil. Remove from the heat and let steep for 10 minutes. Pass through a sieve to extract the sage then squeeze the leaves over the cream to release their essential oils before discarding.
- Whisk in the egg yolk and the parmesan cheese and return the pan to a low heat. Stir until the cheese has melted and the sauce coats the back of a spoon. Remove from heat and strain once more to remove any solids.