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.