Galaxy Gas Nitrous Recipe: Cheese Fondue Foam

Galaxy Gas Nitrous Recipe: Cheese Fondue Foam

Galaxy Gas Nitrous Recipe: Cheese Fondue Foam

Servings: 6-8 Servings

Prep time: 00:05

Cook time: 00:15

 

Start your party by serving the classic appetizer – foamy cheese fondue! Cheese fondue is the dream of every cheese enthusiast. Cheese fondue originated in Switzerland, and it was first introduced as a simple way to consume leftover stale bread and hard cheeses during winters. Now, this cheese fondue has gained popularity all around the world because “who doesn’t love cheese?”

This post compiles the A to Z of making cheese fondue. Here is a fancy dish made easy. Making a cheese fondue is easy, but there are some mistakes that you must never make when making cheese fondue. With practice, you will start making flawless cheese fondue. Nothing matches the taste of a fresh baguette dipped in creamy, flavorful melted cheese.

Instead of the traditional Gruyere and Emmental, we added the creamier Gouda cheese and raclette. For a twist in flavor, we added the Dijon mustard, beer, and Worcestershire sauce. Our innovative cheese fondue concoction is then aerated in the Galaxy Gas Whipped Cream Dispenser. In the whipped cream dispenser, the cheese mixture is mixed with nitrous oxide gas to yield an incredibly frothy, light, and airy cheese foam. What about hosting a cheese fondue party and impressing your friends with the aerated cheese fondue foam?

Ingredients

Instructions

  • In a bowl, grate the raclette and gouda cheese and mix the cornstarch.
  • In a thick-bottomed pot, pour milk, beer, crème Fraiche, Dijon mustard, and Worcestershire sauce.
  • Place the pot on low heat and bring the ingredients to simmer. Slowly add the grated cheese while stirring constantly.
  • Continue stirring until the cheese melts and the mixture becomes smooth.
  • Pour the cheese fondue mixture in the Galaxy Gas Whipped Cream Dispenser through a sieve and funnel.
  • Charge with one Galaxy Gas Whipped Cream Charger, shake well and serve hot. Or keep in a water bath at 62 degrees Centigrade until you serve it.
  • Use a fondue pot to keep the cheese fondue hot while it is served.

Tips for making the best cheese fondue foam:

Cheese fondue is not just a dip; it is a great way to socialize with your friends and family. This crowd-pleaser dip is the star of every celebration dinner, be it New Year’s Eve, Christmas, or holidays. And the best thing is that it’s not as difficult as it may sound. This creamy, indulgent, and luxurious sauce is worth the effort! 

To ensure that your fondue turns out luxuriously smooth and creamy, here are a few tips that you must follow, especially if you are making cheese fondue for the first time. 

Fondue Tip no 1: Use Premium Quality Cheese:

Though it may add to the total costs involved in making the dip, it is essential. The taste and texture of the cheese you are using will determine the overall characteristics of the final product. The classic swiss cheese fondue is made from a combination of firm mountain-style cheeses. In most cheese fondue recipes, you will see that it is made from gruyere, gouda, and fontina. However, you can use cheeses that melt smoothly with a buttery and creamy texture. 

Fondue Tip no 2: The Right Way to Prepare the Cheese:

For making a fondue, you need to melt the cheese smoothly. For this purpose, it is better to grate the cheese instead of chopping it. You can grate the cheese in the food processor quickly and conveniently by using its grater blade. You can also use the coarse side of a box grater if you prefer a manual method. 

Fondue Tip No 3: Toss in the cornstarch:

Though it may seem a minor step, it is somewhat crucial for the smoothness of the fondue. Cornstarch helps the fondue to thicken and prevent unwanted lumps in the mixture. 

Fondue Tip No 4: Use good wine:

Classic cheese fondue recipes include wine. We suggest you use any dry and acidic wines. The acidity of wine helps keep the texture smooth. Make sure that you add the wine you and your friend love, as wine is a key factor in the taste of fondue. We have used beer in this recipe instead of wine, and it tastes scrumptious. 

If you are avoiding alcohol, then you can use unsalted vegetable or chicken stock for flavor. 

Fondue Tip No 5: Keep it smooth

Make sure that your homemade cheese fondue attains the same silky smoothness as the restaurant cheese fondue. It is crucial to control the speed with which you add the cheese to the pot. The more patience you exercise at this step, the more luscious your cheese fondue will turn out. 

Do not use the cheese, which is packed shredded. They contain some additives which prevent them from melting. If you add them, you will never achieve an ideally smooth texture. 

What to dip in cheese fondue foam?

When it comes to fondue dipping, the options are unlimited. Here are some of the most common ones. 

Bread:

The most natural option that comes to mind when you think about a cheese fondue is bread. Any type of bread can go with a cheese fondue foam. Here are some examples;

Whole wheat bread

Sourdough bread

Rye bread

French bread

Olive bread

Brioche

Pumpernickel bread

Olive bread

Focaccia bread

Naan

Ciabatta bread

Bagels

English muffins

Tortillas

Breadsticks 

Fruits:

Granny Smith or any other tart variety will go best with cheese fondue foam. Cut the apples into cubes and add to skewers. You can also enjoy pineapple slices, seedless grapes, and some dried fruits. 

Meat, Poultry, and Seafood:

When it comes to meat, poultry, and fish, you can serve everything and anything you desire, including;

Marinated sirloin

Herb-roasted chicken breast

Fillet mignon

Mini-meatballs

Prime rib

Beef jerky

Smoked sausages

Duck breast

Cured meats such as salami, pepperoni, or chorizo

Seafood such as salmon, shrimp, lobster tails, Ahi Tuna, and crab legs

Vegetables:

You can add cherry tomatoes, steamed broccoli or cauliflower florets, pickles, steamed asparagus, Brussels sprouts, button mushrooms, and roasted baby potatoes to the fondue table.

Others:

Don’t forget the tortilla chips, pretzels, and pretzel sticks.