Goat cheese fondue

Ingredients for 2 servings:

• 400 g semi-hard goat cheese
• ½ tbsp peppercorns, pink, crushed
• ½ tbsp black pepper, coarsely ground
• 1 pinch of cayenne pepper
• 2 dl Prosecco
• 1 tbsp cornstarch
• 2 tbsp Prosecco
• 1 tbsp honey (acacia)
• 600 g potatoes, early, waxy
• 4 tbsp peppercorns, pink, crushed
• ½ tbsp black pepper, coarsely ground

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Remove the rind from the cheese and grate it into the fondue pot. Stir in the pink pepper, black pepper, cayenne pepper, and Prosecco. Cover the fondue pot with cling film. Marinate the cheese mixture for at least 30 minutes. Steam the potatoes, peel them while still warm, and toss them in the pepper mixture. Keep warm at 60°C. Mix the cornstarch with 2 tablespoons of Prosecco until smooth. Melt the cheese mixture over medium heat, stirring constantly. Stir in the thickener and acacia honey, and bring the fondue back to the boil. Place the fondue pot on the lit chafing dish. Keep the fondue at a boil, stirring frequently. Serve this fondue with something sparkling, such as Prosecco, champagne, or sparkling apple juice. It’s a fresh, light fondue that’s perfect for early summer, when the first local potatoes come onto the market.