Fondue Volcano

This takes the idea of your basic fondue to a whole new level. Really easy to make, this is perfect for a winter's night with friends and a few glasses of wine. The richness of the fondue is cut with prosecco and you can tear and shear the bread volcano from the top down.

Prep Time: 1hr

Cook Time: 20 Mins

Difficulty: Easy

Serves: 6 to 8 people

Ingredients

For the Fondue

• Garlic - 1 clove

• Prosecco - 500ml (2 cups)

• Emmental cheese - 400g (14 oz)

• Gruyere cheese - 400g (14 oz)

• Corn flour - 1.5 tsp

• Lemon juice - 0.5 lemons

• [Optional] Kirsch - 2 tbsp

To Serve (Optional)

• Beetroot powder (for colouring)

• Activated charcoal powder (for colouring)

For the Bread

• Thin cardboard / cereal box & masking tape

• Alluminium foil

• Strong white bread flour - 1kg (2.2 lbs)

• Salt - 1 tsp

• Sugar - 2 tbsp

• Dried yeast - 21g (0.75 oz)

• Water - 620ml (2.5 cups)

• Green food colouring - 4 tsp

• Dried thyme / rosemary - 3 tbsp

Finely dice the garlic and add to the bottom of a pan on the lowest heat. Cook gently for a few minutes to soften.

Add the prosecco and bring to the boil. Lower the heat, grate and add the two cheeses. stir continuously until melted.

Mix the lemon juice into the corn flour and then stir into the pan, continue to stir and thicken the fondue on the lowest heat - not allowing it to boil.

Take off the heat and allow to cool to room temperature, then transfer to a sealable tub until required (it'll keep a couple of days).

Take the card and roll into a cone shape and hold in shape with a few circles of masking tape. You'll need to trim the bottom so that the cone will stand up.

Wrap the cone in a couple of layers of foil and put aside for later. 

In a bowl mix together the flour, salt, and dried yeast.

In a jug mix together the water and sugar until the sugar’s dissolved. Pour the water into the flour mixture and using a fork, mix together until combined.

Pour onto a lightly floured surface and knead for around 10 minutes.

Split the dough in 2 equal portions. Place 1 portion in a bowl and seal with cling film.

Place the other portion on a lightly floured surface and pour over the herbs and food colouring, continue to knead until fully incorporated. Place in a bowl and seal with cling film.

Roll each dough into long strings, about 2.5cm (1 inch) in diameter and lay the strings next to each other on a worksurface. Lightly oil the foil cone and starting at the bottom wrap the dough strings around the cone until it’s covered (or you run out of dough) 

Stand the cone up and let rise in the warm for around 60 minutes. Whilst the dough’s rising, pre-heat the oven to 180°C for a fan oven (356°F).

Bake for 30-40 minutes until it’s firm to tap and has just started taking on colour.

Serve on a tray with hot fondue and top with powders if you have them. If you can raise the tray above the table and place tealight candles underneath to keep the fondue hot.

And that’s it, hope you enjoy!