Chilled Cheddar Fondue

Chilled Cheddar Fondue

  • 270 ml milk
  • 120 g sour cream
  • 120 g Cheddar
  • 3 g agar-agar
  • 1 g salt
  • 1 g chili sauce


Stir agar-agar into the cold milk, bring to the boil and let it simmer briefly.


Blend the still-warm mixture together with the sour cream and the grated cheddar in a blender until fine.


Pour directly into a 0.5 L iSi Whip through an iSi Funnel & Sieve. Screw on an iSi Professional Charger and shake 10 to 12 times.

Then chill for at least 4 hours.

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