Cheese pan

Name: cheese pan
Total time: 25 min
Yield: 4
Ingredients: 200 milliliters cream; 250 milliliters vegetable stock of tablet; 400 gram old goat's cheese; 2 clove garlic; 1 tablespoon Provencal herbs; 1 teaspoon cornstarch; 1 tablespoon milk

Ingredients

200 milliliters cream
250 milliliters vegetable stock of tablet
400 gram old goat's cheese
2 clove garlic

1 tablespoon Provencal herbs
1 teaspoon cornstarch
1 tablespoon milk

Directions

Heat the cream with the stock in a large pan with a thick bottom and stir in the cheese, garlic and herbs.
Keep stirring over the bottom and let the cheese melt and gently boil.
Stir in the cornstarch with the milk and stir in portions through the boiling cheese sauce to an even, smooth mixture.
Pour the sauce into a preheated fondue pan and place it on a racket.
Serve with bread, vegetables and fruit for baptism. Tasty with a green salad.