Pink Champagne & Cream Fondue

1. 1

   Pout the champagne into a flameproof fondue pot.

2. 2

   Transfer to the stove and bring to a gentle simmer over low heat.

3. 3

   Add a handful of Gruyere cheese and stir constantly until melt5ed.

4. 4

   Continue to add the Gruyere gradually, stirring constantly after each addition.

5. 5

   Repeat until all the Gruyere has been added and stir until thoroughly melted and bubbling gently.

6. 6

   Stir in the Crottin de Chavignol cheese until melted.

7. 7

   In a bowl, mix the cornstarch with the cream.

8. 8

   Stir into the fondue and continue to stir for 3 - 4 minutes, or until thickened and bubbling.

9. 9

   Season to taste with salt and pepper.

10. 10

    Using protective mitts, transfer the fondue pot to a lit tabletop burner.

11. 11

    To serve, invite your guests to spear pieces of bread and grapes onto fondue forks and dip them into the fondue.

* Per serving · 4 servings · Values may vary.

No additional tips available.