Cooking Instructions
1.
Preheat the oven to 160°C/180°C fan. Parboil the
potatoes (24)
until tender, then wrap them in
streaky bacon (24 rashers)
, drizzle with the
truffle olive oil (30 mL)
and roast for 40 minutes, until crispy.
2.
Meanwhile, heat 125ml of the
white wine (175 mL)
and the
lemon juice (15 mL)
in a heavy-based saucepan. Add the
gruyère (450 g)
and
truffle cheese (450 g)
to the pot, handfuls at time, stirring constantly. Add the remaining wine and
cornflour (3 g)
and cook until smooth and creamy.
3.
Serve the pan of fondue in the middle of the table with the potatoes,
cornichons (to taste)
and crudités for dipping.