Choose cheese with a flat surface (if cheese has rind, it must be edible); Ile de France Brie, or Camembert wheels or wedges, for example.
This recipe is everything you need to decorate and glaze several cheeses.
Ingredients:
2 cups dry white wine (or regular-strength chicken broth)
(Note: Wine will give a clearer, more sparkling aspic glaze than chicken broth)
1 envelope unflavored gelatin powder (Knox, for example)
Chilled, flat-surfaced cheese (any rind must be edible), Ile de France Brie, or Camembert, wheels or wedges are perfect.
Edible decorations ( see suggestions below)
Method:
In a 2 to 3 quart-pan, combine wine and gelatin; allow to stand for 5 minutes. Place over medium heat and stir until gelatin is completely dissolved and mixture is clear.
Place pan in a larger container filled with ice cubes and water, stir liquid occasional until it begins to thicken and looks syrupy. It it becomes too firm, reheat to soften, then chill again until syrupy.
Place cold cheese on a wire rack in a shallow rimmed pan. Decide upon a pattern/decoration.
Spoon a coat of aspic over top and sides of cheese; when slightly tacky ( 1 to 3 minutes), decorate as desired with the flowers, leaves/herbs. Refrigerate entire pan (with rack and cheese) uncovered for 15 minutes.
Spoon more aspic over top and sides of cheese to cover all. If desired add one or two more coats of glaze, refrigerating after each layer is added.
When cheese is completely covered with glaze, invert a bowl over cheese without touching surface until ready to serve. Can be prepared up to 36 hours in advance of serving.
This recipe is everything you need to decorate and glaze several cheeses.
Ingredients:
2 cups dry white wine (or regular-strength chicken broth)
(Note: Wine will give a clearer, more sparkling aspic glaze than chicken broth)
1 envelope unflavored gelatin powder (Knox, for example)
Chilled, flat-surfaced cheese (any rind must be edible), Ile de France Brie, or Camembert, wheels or wedges are perfect.
Edible decorations ( see suggestions below)
Method:
In a 2 to 3 quart-pan, combine wine and gelatin; allow to stand for 5 minutes. Place over medium heat and stir until gelatin is completely dissolved and mixture is clear.
Place pan in a larger container filled with ice cubes and water, stir liquid occasional until it begins to thicken and looks syrupy. It it becomes too firm, reheat to soften, then chill again until syrupy.
Place cold cheese on a wire rack in a shallow rimmed pan. Decide upon a pattern/decoration.
Spoon a coat of aspic over top and sides of cheese; when slightly tacky ( 1 to 3 minutes), decorate as desired with the flowers, leaves/herbs. Refrigerate entire pan (with rack and cheese) uncovered for 15 minutes.
Spoon more aspic over top and sides of cheese to cover all. If desired add one or two more coats of glaze, refrigerating after each layer is added.
When cheese is completely covered with glaze, invert a bowl over cheese without touching surface until ready to serve. Can be prepared up to 36 hours in advance of serving.
NOTE: Choose edible, organic, pesticide-free blossoms, herbs, or greenery ~
Flower suggestions~ Pansies, violas, rose petals, primrose, geranium, carnation, calendula, nasturtium, violets, strawberry blossoms.
Greenery suggestions ~ Chives, dill, sage, thyme, tarragon, rosemary, watercress, cilantro, parsley.
After rinsing and blotting dry, store leaves and flowers in plastic bags in refrigerator until ready to garnish the cheese.
Flower suggestions~ Pansies, violas, rose petals, primrose, geranium, carnation, calendula, nasturtium, violets, strawberry blossoms.
Greenery suggestions ~ Chives, dill, sage, thyme, tarragon, rosemary, watercress, cilantro, parsley.
After rinsing and blotting dry, store leaves and flowers in plastic bags in refrigerator until ready to garnish the cheese.
