Alpine Cheese Fondue Filling

Shapes:

• Agnolotti & Agnolotti del Plin
• Cappelletti
• Scarpinocc
• Tortelloni

Ingredients

• 1 cup (240 ml) heavy cream
• 7 ounces (200 grams) rind-free melty cheese like Fontina or Taleggio, cut into small cubes and at room temperature
• 4 tablespoons (55 grams) cold unsalted butter, cut into pieces
• 1 large egg yolk
• Kosher salt and freshly ground black pepper

Directions

1. In a small saucepan, warm the cream over medium heat, stirring often with a whisk or spatula to make sure it doesn’t scorch. When the cream starts to bubble, turn down the heat and cook at a bare simmer, stirring often, until thickened and reduced by almost half, about 7 minutes.
   
2. Turn the heat down to its lowest setting and whisk in the cheese, a little at a time, until fully melted. The mixture should be thick and glossy, like cake frosting. Take the pot off the heat and let cool for 5 minutes.
   
3. Add the butter and egg yolk. Return the pot to low heat and whisk constantly until the butter melts and the mixture is very thick. Season to taste—you won’t need much salt, but remember you want the filling to be a little saltier than you’d feel comfortable eating on its own.
   
4. Let the mixture cool for 10 minutes, then transfer the filling to a bowl or piping bag and refrigerate until chilled, at least 2 hours. If holding overnight, let the filling soften at room temperature for about 30 minutes before using.