Ingredients Jump to Instructions ↓

  1. 2 teaspoons cornstarch

  2. 2 tablespoons Kirsch

  3. 16 ounces (about 2 small wheels) brie cheese, chilled

  4. 1 garlic clove, halved

  5. 1 cup dry Champagne

  6. 1 teaspoon lemon juice

  7. 1/8 teaspoon white pepper

  8. 1 baguette loaf, cut into cubes, with each cube having some crust

Instructions Jump to Ingredients ↑

  1. Create a slurry with the cornstarch and Kirsch and set aside briefly. Cut the chilled brie into small pieces. Rub inside of a saucepan with the garlic clove. Over medium heat bring Champagne and lemon juice to a gentle boil. Reduce heat to low and stir in the brie. Blend the cornstarch/Kirsch slurry into the cheese pot and stir for a couple of minutes until the mixture is smooth and thick. Transfer to a fondue pot over a flame and season with white pepper . Serve with bread cubes on fondue forks.


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