Photo: Kelly Yandell
1 cup white wine
1 package of powdered unflavored gelatin (about 2½ teaspoons)
1 round of Brie
Edible organic flowers and herbs*
Pour wine into medium saucepan and add the gelatin, sprinkling it evenly so granules don’t clump. Let stand for 5 minutes, then gently warm the mixture over a low heat until gelatin dissolves. Remove from stovetop and cool to room temperature.
Place brie on a serving plate. Using a small pastry brush, lightly coat top and sides with the cooled gelatin glaze. Arrange flowers and herbs on the brie and then brush with second layer of glaze. Place brie in the refrigerator until glaze is firm, about 5 minutes. Repeat this step four more times to build up layers of glaze. After each coat, refrigerate until firm. Serve with ginger snaps and sliced fruit.
*Edible flowers—pansies, violets, dianthus, nasturtiums, marigolds and herbal blooms, to name a few—come in myriad shapes and colors. (Know your flowers—not all are edible; some are poisonous.) They should be pesticide-free. Best source— your own organic garden, or garden stores, like North Haven Gardens (nhg.com), which sell certified organic plants. You can also order from local growers like Bishop Hill Farm Flowers (justpickedtx.com) and specialty food shops, like Patina Green Home and Market in McKinney (patinagreenhomeandmarket.com).
Before using blooms, shake off any dirt or insects and immerse in cool water. Pat dry and use immediately, or store in the refrigerator between paper towels.
Trixie Bond is a former Master Gardener in Fort Bend County.
