Champagne Brie Fondue

1. 1

   Create a slurry with the cornstarch and Kirsch and set aside briefly.

2. 2

   Cut the chilled brie into small pieces.

3. 3

   Rub inside of a saucepan with the garlic clove.

4. 4

   Over medium heat bring Champagne and lemon juice to a gentle boil.

5. 5

   Reduce heat to low and stir in the brie.

6. 6

   Blend the cornstarch/Kirsch slurry into the cheese pot and stir for a couple of minutes until the mixture is smooth and thick.

7. 7

   Transfer to a fondue pot over a flame and season with white pepper.

8. 8

   Serve with bread cubes on fondue forks.

* Per serving · 4 servings · Values may vary.

No additional tips available.