Recipe courtesy of Robert Irvine
Episode: The Catwalk Chef
20 min
10 min
enough for about 4 people



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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