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Crusty Fondue with Chimay a la Biere

Melt the butter; add flour and allow to cook slowly for about ten minutes, whisking constantly and being careful not to allow roux to brown. Add the cold milk; mix to dissolve and bring to the boil. Cook slowly for 15 minutes, stirring regularly.

Meanwhile, mix the egg yolks with the cream. Set aside.

Melt the gelatin in the milk and add the cheese. Stir very vigorously and bring back to the boil. Remove from the heat, add the mixture of egg yolk and cream. Season well with salt, pepper and nutmeg and add a little lemon juice; check the seasoning carefully.

Mix well and pour the mixture into prepared dish, cover with greaseproof paper in order to prevent a crust forming on the surface. Refrigerate for 24 hours.

Then turn out and cut into 12 portions.

Beat the egg whites lightly to blend them and season. Roll the fondues in flour, remove excess flour, then dip them well in the egg white and finish off with the breadcrumbs. Fry well in a deep fryer at 365°F until well browned, drain and dry and heat in the oven at 400° F for 4 minutes so that they are thoroughly hot inside.

Serve on a hot plate.