* 500ml Chicken stock, reduced to 200ml and kept warm
* 300ml White wine, reduced to 30ml
* 120g Grated gruyère Cheese
* 20g Cornflour
* 20g soft Cheese
* Knob of Butter
* Drops of Truffle oil

===Method===
* Add the reduced Stock and Wine to a pan over a medium heat
* Mix in the Grated Gruyère and cornflower and mix well until the Cheese is incorporated into the Stock
* Remove the pan from the heat and add a few drops or Truffle oil
* Use as required
* Heston Blumenthal's perfect cauliflower cheese - Normal recipe
* Heston Blumenthal's perfect cauliflower cheese (TM) - recipe for a Thermomix
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