Champagne Brie Fondue

Ingredients

• 1  baguette loaf with each cube having some crust cut into cubes,
• 16 ounces brie cheese chilled 2 small wheels
• 1 cup champagne dry
• 2 teaspoons cornstarch 
• 1  garlic clove halved
• 2 tablespoons kirsch liqueur 
• 1 teaspoon juice of lemon 
• 0.1 teaspoon pepper white

Equipment

• sauce pan
• pot

Directions

1. Create a slurry with the cornstarch and Kirsch and set aside briefly.
2. Cut the chilled brie into small pieces.
3. 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.
4. Transfer to a fondue pot over a flame and season with white pepper.
5. Serve with bread cubes on fondue forks.