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Herb and Flower Glazed Brie

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1 pound wheel of Brie
1 cup dry white wine
1 teaspoon unflavored gelatin powder
Edible flowers (pansies, nasturtiums or miniature roses)
Herb leaves (cilantro, dill, chervil, chives, flat-leaf parsley, basil)


Place the wheel of Brie on a wire rack over a jelly-roll pan. Very carefully rinse the flowers and herbs and pat dry with paper towels. Pour white wine into a small saucepan and sprinkle with gelatin. Let stand 5 minutes or until the gelatin is softened. Place the saucepan over low heat, stirring until the gelatin is completely dissolved.

Remove the saucepan to a bowl of ice water. Stir the gelatin mixture very slowly until it thickens but still remains pourable. Spoon the gelatin glaze evenly over the wheel of cheese. Smooth with the back of a spoon. Place the cheese (still on the wire rack) into the refrigerator for 3 minutes to firm the glaze slightly. Carefully arrange the flower petals and herbs on top of the glaze in decorative designs and color combinations.

Refrigerate 15 minutes. Spoon more glaze over the tops and sides to completely cover the petals and herbs. Return to refrigerator for 15 minutes to set. (If at any time in the process the gelatin mixture becomes too thick to spread easily, gently reheat over low heat and once again cool). If necessary, continue to add glaze until the petals and herbs are thoroughly covered. Transfer the cheese to a platter and keep refrigerated until ready to serve.

Makes 40 servings

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