Champagne Brie Fondue (Robert Irvine) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
2 teaspoons cornstarch |
2 tablespoons kirsch |
16 ounces (about 2 small wheels) brie cheese, chilled |
1 garlic clove, halved |
1 cup dry champagne |
1 teaspoon lemon juice |
1/8 teaspoon white pepper |
1 baguette loaf, cut into cubes, with each cube having some crust |
Directions:
1. Create a slurry with the cornstarch and Kirsch and set aside briefly. Cut the chilled brie into small pieces.
2. 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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