Dear Chef Hampton,

I can’t find the exact consistency for a cheese fondue to run in my fountain. I have tried thinning different kinds of cheese using wine and beer, but with no success. I hope you can help me out. I have tried a couple of your recipes and they are delicious!

Gabriela, IL

Dear Gabriela,

Mixing Velveeta and cream is an easy and reliable way to get a nice, smooth cheese fondue. I’ve also used adobo sauce for some kick, but the basic, mild cheese sauce can be used anytime.

Ay yi yi! Chipotle Cheese Sauce
Spice things up for Cinco de Mayo!

3 lbs Velveeta cheese, cut into small cubes
6 cups heavy cream
Pinch of crushed red pepper flakes
Pinch of salt
Adobo sauce (red sauce from canned chipotle peppers)
1-2 cups whole milk

Mix the pepper flakes and salt with the cream and scald. Add cubed cheese and melt over low heat, stirring constantly. Add adobo sauce as desired. Thin to the correct consistency with milk. This recipe makes enough to run through the largest home fountains.

Heat: High

Do you have a question for Chef Hampton?
If there is a fondue recipe you can’t quite perfect or something you would like to run through your Sephra fountain, we can help! Send all recipe inquiries or requests to chefhampton@sephra.com.

Perfect for a Cinco de Mayo dessert or a Mother’s Day brunch surprise!
*Cajeta is a Mexican caramel, similar to Dulce de Leche.

- 1 teaspoon powdered gelatin (unflavored)
- 2 tablespoons cold water
- 2 cups Sephra Belgian White Chocolate chips
- 2 1/2 cups heavy cream (separated)
- 2 tablespoons butter
- 2 egg yolks

In a small microwaveable bowl, sprinkle the gelatin over the water and let sit for a few minutes. Melt the chocolate with the butter and ½ cup cream. Melt the gelatin in the microwave (about 20 seconds) and add to the chocolate mixture. Add the egg yolks and stir. Whip the remaining cream (2 cups) to soft peaks and add to the chocolate mixture in 2 parts. Refrigerate at least two hours before using.

Yield: Filling for approx. 12 crepes

Use a basic dessert crepe recipe. Pipe filling down center of each crepe and fold sides over. Drizzle with cajeta or caramel and top with caramelized pecans.

History of Cinco de Mayo
Cinco de Mayo (Spanish for “May 5th”) is a Mexican national holiday commemorating the Battle of Puebla in 1862 where an outnumbered and untrained Mexican army defeated a powerful French army marching to take over Puebla.

Though Mexico still lost the war, the Battle of Puebla was instrumental in boosting Mexico’s moral and in weakening France’s control over the country. Within five years, Mexico was able to successfully overthrow the French forces and regain their country’s independence.

Show off your fondue creativity! Submit your own fondue recipe by
July 15, 2006 to be a part of the Fondue’n it
to Win! recipe contest.

Email your recipe or inquiries to recipecontest@sephra.com

All entries must include:
-Name of Recipe
-Picture of fondue running in your Sephra fountain
-Appropriate heat setting
-List of suggested dipping items
-Contact name and phone number

The winning recipe will be featured in September’s issue of Fondue’n It! and posted on our website. The winner will also receive a Sephra Party Pack (pictured above) worth over $200!

Includes: Sephra Select Chocolate Fountain, 1,000 plastic skewers, Flavoring Sampler Pack (Cappuccino, Orange, and Peppermint oil-based flavorings), NatureSeal, 6 lbs of chocolate (flavor of your choice!).

Treat Mom to this delicate and refreshing dessert.

Parfait needs to freeze overnight.
- 4 egg whites
- 1 cup sugar
- 1 cup Sephra Belgian White
   Chocolate chips
- 1 1/2 cups heavy cream
- 1 cup frozen raspberries
- 1/4 cup water

Line a 9x5 bread pan with plastic wrap and set aside. Put the egg whites in an electric mixer bowl and whip to soft peaks on medium speed. Boil sugar and water in a small saucepan until it reaches 240°F on a candy thermometer or will form a ball when dropped into water. Slowly pour melted sugar into the egg whites and whip on high and until it cools to room temperature. Melt the Sephra Belgian White Chocolate and add to egg whites. Whip the cream to soft peaks and fold into the chocolate mixture in two parts. Fold in the raspberries. Spoon into the prepared bread pan and freeze overnight. Carefully lift the plastic wrap from the pan to remove the parfait. Slice into eight pieces. Run knife under hot water between slices.

Yield: 8 servings