1 loaf preferred bread, cut into 1 to 2-inch cubes
2 tablespoons unsalted butter
3 large egg yolks
White truffle shavings
In medium saucepan, place the fontina cheese with flour, and mix. Add the milk and mix well with a wooden spoon. Let rest for 1 to 2 hours.
In a medium skillet, melt butter on medium heat. Cook the bread cubes, until slightly toasted. Hold aside.
Place saucepan on stove top on medium-low heat, cook, stirring with the wooden spoon until cheese is well melted and combined with the other ingredients. Remove from stove top. In a small bowl, whisk the egg yolks, whisk in some of the cheese mixture to temper it. Then add the yolk mixture back into the saucepan. Mix well to incorporate all ingredients. Place back onto stovetop on medium heat and continue stirring.
Serve the cheese mixture in individual molds. Garnish with shavings of truffles and place the cubed bread on the side.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Executive Chef Luciano Parolari, Villa D'Este, Lake Como, Italy