INGREDIENTS FOR 4:
Fontina PDO – 500 g for the fondue
200 g for the croquant
Cream – 250 g
Shelled walnuts – 50 g
Reinette apples – 1
Raisins – 50 g
Cut the Fontina into cubes of about 1 cm, put to soak in the cream in a polycarbonate container, so that the cream completely covers the cheese.
Wrap the container with cling film and pierce it slightly; microwave for about two minutes (times vary depending on oven power), then stir the mixture and put in the oven in the same way. If necessary, repeat the procedure until the mixture is creamy and smooth.
Pour the fondue in a container and put it in the fridge to cool down.
Cut the walnuts into small pieces, peel and cut the apple into small cubes.
Pour walnuts, raisins and apple into the fondue; place in the fridge to cool and recompose.
For the outer croquant of the “BonBon”
Cut the remaining Fontina into cubes of about 2 cm, place them well spaced out on a silpat and bake them in the oven for about 5 minutes at 180°C, or in the microwave for 2 minutes to obtain small tiles which will be crunchy when cooled. Crumble out the tiles and put them away.
Finishing of the preparation
Make medium sized balls, like a BonBon, with the mixture of Fontina, walnuts, raisins and apple, and roll each one in the Fontina crumble, almost as if to make a breading that will complete the ” BonBon “.