I have fun using my edible flowers as decorations, in a salad or this appetizer which is one of my favorites.
Flower Garden Brie
- 1 cup dry white wine
- 1 tsp. unflavored gelatin
- small brie or camembert round (you can use a larger round of cheese, just double the gelatin mixture)
- small edible flowers such as johnny jump-ups, violets, pinks, calendula petals, borage flowers and small nasturtium flowers/petals (with or without the stems)
- herbs such as dill, mint or thyme
In a saucepan, combine the white wine and gelatin and set aside for 5 minutes to allow the gelatin to soften. Set over medium heat and stir until the gelatin dissolves. Place in a bowl of ice water to hasten cooling; stir occasionally. The mixture should be clear, not cloudy.
Set the cheese on a rack over a tray or plate. Once cooled and starting to thicken, spoon a thin layer of gelatin over the brie. If it gets too thick reheat just a little. Arrange the flowers/herbs on top, pressing them gently into the gelatin mixture. Place in the refrigerator for 5 minutes to firm the gelatin, then spoon another layer of gelatin over the flowers. Repeat in order to cover the flowers/herbs completely. Return to the refrigerator to set.
Comment: If the flowers are not flat naturally carefully place them between two paper towels and set a heavy book on top for 15 to 30 minutes to flatten them.
Recipe by cookingwithauntjuju.com
Dill leaves and johnny jump-ups: