This mini ceramic fondue set is the perfect thing if you fancy the idea of fondue and want the right thing to serve it in. At 15cm high and 11cm in diameter it's small and won't take up too much space in your cupboard (!). Also, because it uses a tea-light (supplied) it's low-tech and there's no fuel to run out of.
Take a look at our fondue recipe via the 'about' tab below, and of course you can buy all the ingredients from us too.
Mini ceramic fondue set, 15cm high, 11cm diameter.
Four forks for serving.
1 garlic clove, cut in half
180ml dry white wine
250g Cornish Kern, grated
250g Ogleshield, grated
1 tbs cornflour
1 tbs lemon juice
1 tbs apple eau de vie
YOU’LL ALSO NEED
for cooking: a double saucepan, or a bowl placed over a saucepan of boiling water
for serving: a fondue set
salt & pepper
things to dip - crusty bread, or fruit (apples, grapes) or blanched veg (carrots, broccoli)
2-3, maybe 4
1 You’ll be making your fondue in either a double saucepan or a bowl placed over a saucepan of simmering water. Rub the cut face of your garlic cloves around the inside of the pan or bowl you’ll be using. Then add your wine (we suggest starting with about 3/4 of it) and heat until steaming.
2 In another bowl, mix your grated cheeses and cornflour until the cheese is evenly coated.
3 Heat up the ceramic bowl of your fondue set by putting it in hot water.
4 Keeping the heat low - and making sure the boiling water isn’t touching what you’re making your fondue in - add cheese a handful at a time. Keep going until all the cheese has been worked in, making a smooth, glossy cheese sauce. Important! Keep the heat gentle, otherwise the fondue could split. Stir in your lemon juice and add eau de vie to taste, then season with salt and pepper. If it seems too thick at this stage, you could loosen it up by adding some more of the wine.
5 Put the two parts of the fondue set together - the warmed bowl on top of the stand - and light the candle. Transfer fondue to the ceramic bowl, then serve with small cubes of crusty bread, fruit (grapes, slices of apple) or lightly blanched vegetables (carrot sticks, broccoli) for dipping.