I was asked to bring an appetizer to a garden party and found myself in a bind. I didn’t want to bring any food that needed heating, or didn’t hold up on the buffet table.
The herb garden solved the problem. I was pruning basil and miniature rose bushes when the eureka moment flew by. Wild cheese glazed with edible flowers. There were a lot of foods to choose from, so I chose a variety of flowers and herbs.
The cheese turns out to be beautiful with various flavors of herbs and flowers enhancing its light flavour.
Now looking at the cheese, you might think it’s hard to make. not like that. Some edible flowers and/or herbs and a gelatin glaze brush are the only other items you need.
If not with brie, try Camembert, which is similar to brie but with a more rustic taste and texture. A Mexican plate would also work. How about a nice wedge of white cheddar cheese? In other words, use your imagination. Just any cheese that can be shredded will work.
wild glazed with flowers
Gelatin was plenty for a 6 inch wheel of Brie. You can double the gelatin ingredients for a big wheel.
A wheel or piece of wild cheese or other cheese slices
1-1/4 teaspoons unflavored gelatin
1/2 cup white wine or water
Edible flower petals and herbs (see list below)
Place edible flowers and herbs on a plate in a single layer. Sit aside.
In a small bowl, whisk the gelatin with the wine so that the gelatin does not clump.
Leave it for 5 minutes until the gelatin opens / start absorbing the liquid.
Put the pan over a low heat and cook until the gelatin dissolves.
Remove from heat and cool to room temperature (this can be done in advance, cooled and reheated).
Place Bri on a cooling rack to catch drips.
Using a small brush, brush a light layer of glaze on top (and sides if you are decorating).
Arrange the flowers and herbs on top and sides if desired.
Brush with another thin layer of glaze.
Put it in the fridge for a few minutes until the glaze is firm.
Repeat brushing over the glaze up to 4 times, cooling in between each time to set the glaze. The goal is to clean enough glaze to cover the food, but not so much that it appears glowy. I usually do 3 coats.
To serve, place it on a plate or plate with a basket of biscuits, bread, etc., side by side.
There is a lot. First, use only clean, edible, pesticide-free flowers and herbs. My site contains a list of edible flowers and herbs.
Before use, check for dirt or insects. Gently clean in cold water and pat dry. Use within 2 hours, or store in the refrigerator between paper towels with a plastic tent for up to a day.
Some flowers can be used whole, such as pansies and violas. For roses, castoreums and petunias, I will use petals, sometimes I cut them into pieces.
The flower tops of the culinary herb are edible. Think basil, lavender, sage, thyme, dill, etc.