Flower Garden Brie

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.

Dill leaves and johnny jump-ups:

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