Chilled Cheddar Fondue

Chilled Cheddar Fondue

  • 270 ml milk
  • 120 g sour cream
  • 120 g Cheddar
  • 1 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, the spices and the grated cheddar in a blender. Chill the mixture for at least 4 hours and then mix again.


Pour directly into a <a href="/us/culinary/recipes/detail" title="" data-content="<div class="ce-textpic ce-center ce-above"><div class="row"><div class="col-50"><div class="ce-gallery" data-ce-columns="1" data-ce-images="1"><div class="ce-outer"><div class="ce-inner"><div class="ce-row"><div class="ce-column"><figure class="image"><img class="image-embed-item mw-ui-100 h-auto" src="/fileadmin/_processed_/1/0/csm_Gourmet-Whip_ML_efb3eebba8.jpg" width="330" height="412" alt="" /></figure></div></div></div></div></div></div></div><div class="row"><div class="col-50"><div class="ce-bodytext"><p>With our original iSi Gourmet Whip you can whip up warm &amp; cold sauces, soups, espumas and desserts in no time.</p><p><strong><a href="" target="_blank">&gt;&gt; More Info</a></strong></p></div></div></div></div>">0.5 L iSi Whip through an iSi Funnel & Sieve. Screw on an iSi Professional Charger and shake 10 to 12 times.

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