Three Cheese Pumpkin Fondue
An Original Recipe by Lorraine Elliott
Serves 4
Preparation time: 10 minutes
Cooking time: 1 hour 15 minutes
- 1 whole pumpkin, around 1.5kgs for 4 people
- 400g/14.13ozs. cheese of your choice (I used 30% gruyere, 30% triple cream brie, 30% goats cheese and 10% blue cheese, use whichever ratios you prefer)
- 100ml/3.5 fl.ozs. white wine
- 3 tablespoons cream
- 1 tablespoon cornflour or fine cornstarch
- 1 teaspoon horseradish cream or mustard
- 1 garlic clove, smashed
- 2 tablespoons finely chopped chives
- 1 tablespoon kirsch to finish (optional)
Step 1 - Preheat oven to 190C/374F and line a baking tray with parchment. Make a cut into the pumpkin through the flesh with a sharp knife. Roast in oven for 45 minutes or until the pumpkin flesh is soft enough to slide a knife into (but not too mushy as you'll keep cooking it).
Step 2 - Cut out a circle and remove the top of the pumpkin. Scoop out the seeds and membrane.
Step 3 - Chop the cheeses up and mix them with the cream, white wine, cornflour and horseradish cream or mustard. Pop the garlic clove inside the cheese mix. Return to oven and bake until the cheese is molten-around 25 minutes or so. Add the kirsch (optional).
Step 4 - Top with chopped chives. Serve immediately with bread cubes or small potatoes and spoons so that you can scrape off some of the pumpkin.