Cheddar cheese

500 g

Semi-salted butter

10 g

Shallot

1

Potatos

6

Mineral water

10 cl

Garlic

2 pod

Tomato puree

5 g

Cane sugar

4 Soup spoon

Cornstarch/Maizena

2 tablespoon

Chilli powder

2 g

Pepper

1 pinch

Salt

1 pinch

Balsamic vinegar

4 tablespoon

Poultry broth

1 cube