As seen on Good Day Atlanta, Chef Rodney’s ‘Lovers Fondue’

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Just in time for Valentines Weekend! In case you missed it, Chateau Elan Executive Chef Rodney Ashley cooked LIVE on Fox5 Good Day Atlanta sharing his Lover’s Fondue recipe. Missed the segment? You can watch it HERE. Try the recipes yourself at home, don’t forget to tag us in your photos! Cheers!

Lover’s Fondue in Versailles at Chateau Elan

2 Cloves Garlic (Chopped)
1.5 Cup Dry Chateau Elan White Wine
8oz Gruyere (Grated)
8oz Cream Cheese (Room Temp)
8oz Raclette Cheese (Grated)
2 Tbls Cornstarch
2 Tbls Lemon Juice
Pinch White Pepper
Salt TT

Pour wine in a fondue pot with garlic on medium heat.
When liquid comes to a high simmer, sprinkle handfuls of cheese at a time while stirring until combined
Whisk corn starch and lemon juice together until the starch is dissolved and add to the cheese mixture.
Transfer the fondue pot to table above heat source or use a hot cast iron. Cast iron retains heat.
Fun items to dip: Diced Cheddar, Sourdough Bread, Strawberries, Melon, Sausage, Shrimp, Scallops

Flexi-Chocolate Ganache
3 grams Gelatin leaf Sheets
450 grams Heavy Whipping Cream
100 grams Glucose
1 teaspoon Salt
3 grams Agar Agar
10 grams Sugar
190 grams Dark Couverture Chocolate
Bloom gelatin Sheets in cold water.

Mix the Agar Agar in with the sugar. In a sauce pot mix the heavy cream, glucose, salt and sugar/agar mixture. Whisk over low heat, as soon as it comes to a boil turn off heat.

Drain the gelatin sheets and add to cream along with the chocolate. Whisk until smooth. Pour into a greased loaf pan or an acetate lined cookie sheet. Refrigerate 3-4 hours. Score and cut into strips or shapes that you prefer.

Meringue Bites
6ea egg whites, room temperature
¼ teaspoon Cream of tartar
1.5 grams granulated sugar
1 teaspoon vanilla
Preheat the oven to 275 degrees.

Begin whipping egg whites until Frothy. Add in cream of tartar and beat until soft peaks form. Gradually add in sugar 1 tablespoon at a time until dissolved and stiff glossy peaks form. Beat in vanilla. Using a piping tip, pipe rosettes, stars or dollops onto parchment lined cookie sheet. Place in the oven and allow to bake until firm. 30-35 minutes


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