Sort ingredients
tom1989
QR Code
Listen
Pdf
In a stock pot, combine flour, garlic, and 1.4 kilograms water. Using an immersion blender, blend mixture until smooth.
Place pot over medium-high heat and bring to simmer. Remove from heat, cover, and let set overnight.
The next day, transfer thickened mixture to a work surface. Cut into thick batons and set aside.
In a fryer, heat oil to 375°F. Fry batons until golden brown. Transfer to a paper towel-lined plate. Season with salt. Keep warm.
Heat oven to 180°F. Place cheese, salt, sodium citrate, and sodium hexametaphosphate in a hotel pan and wrap in aluminum foil. Cook 30 minutes, or until cheese has melted.
Transfer mixture to a Vitamix blender. Add mustard, xanthan gum, and milk and blend until smooth.
Heat an iSi container. Once hot, transfer Mahón Fondue into the canister with two charges.
Arrange Panisse fries onto a serving plate and top with Mahón Fondue.