Gorgonzolafondue with mascarpone

Halder garlic and rub inside of fondue pan. Pour the wine into a pan and bring it to a boil. Turn down the low heat and roast mascarpone in warm wine. Gorgonzola crumble above and stir until all the cheese has melted. Maizena roast in 2 tbsp water, stir in corn starch by cheese mixture and simmer for 2-3 min. Until fondue is well bonded. Place basil leaves on top of each other and cut into thin strips. Fondue the flavors with pepper and basil. Put cheese fondue pan on the table on the table.

To dice: - cubes of Italian bread such as ciabatta and foccacia - breadsticks ('grissini') - freshly cooked ravioli or gnocchi - fresh green asparagus tips - olives - wedges of fresh fig - pear slices (sprinkled with lemon juice).