A delightful twist on the classic cheese fondue, incorporating champagne and a blend of cheeses for a rich and creamy experience.
Mix the cornstarch and lemon juice in a small bowl until smooth.
Ensure the cornstarch is fully dissolved to avoid lumps in the fondue.
In a fondue pot or medium saucepan, combine the champagne and shallot. Heat over medium heat until it simmers, about 2 minutes.
Simmering the champagne enhances its flavor and reduces its alcohol content slightly.
Reduce the heat to low and gradually add the grated Gruyere and Camembert cheeses, stirring constantly.
Adding the cheese slowly ensures a smooth and creamy fondue.
Stir in the cornstarch mixture and continue to cook, stirring, until the fondue thickens and becomes smooth, about 5 minutes.
The cornstarch helps to stabilize the fondue and prevent it from separating.
Season with nutmeg and white pepper to taste.
Adjust the seasoning to your preference for a balanced flavor.
Transfer the fondue pot to a warming stand or candle to keep it warm.
Keeping the fondue warm ensures it stays smooth and dippable.
Serve the fondue with fresh baguette cubes for dipping.
Cut the baguette into bite-sized pieces for easy dipping.
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