2 cups wine
(zinfandel for cheese, sauterne or other sweet dessert wine for cheesecake)
1 envelope
unflavored gelatin
whole Brie or
Camembert cheeses, small or large
or
1 cheesecake,
store-bought or homemade
Fresh pansies,
violas, nasturtium petals, etc
Combine the wine and gelatin in a saucepan and let sit until
the gelatin is dissolved, about 5 to 10 minutes. Heat on low, stirring until
the gelatin is completely melted and clear. Chill in the refrigerator until
the liquid becomes syrupy and thick.
Spoon a thin layer of the chilled gelatin mixture over the
cake and refrigerate until set. Arrange the flowers and petals in an
attractive pattern on top, pressing them lightly into the gelatin. Spoon
another layer of gelatin on top and return to the refrigerator to set. Repeat
if necessary to make sure the flowers are completely covered. Keep
refrigerated until close to serving time.