Recipe – “Orange Flower Creams”

“ORANGE-FLOWER CREAMS

“A Culinary Guide to Herbs, Spices and Flavorings”

By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson

 

6        egg yolks

2         oz. Vanilla sugar

1        teaspoon corn-flour

1/2    oz. Powdered gelatine

3        Tablespoons water

3/4     pint single cream

1        Tablespoon orange-flower water

1        orange, thinly sliced, to garnish

 

*Put the egg yolks, sugar and corn-flour in a heat-proof bowl.  Set over a pan of simmering water (the base of the bowl must not touch the water) and whisk until the mixture is thick and pale.

**Put the 3 tablespoons water in a small saucepan and sprinkle the gelatine over.  Leave for a few minutes until spongy, then melt over a very gentle heat (on no account allow the gelatine to boil) and stir it into the egg yolk mixture.

***Bring the cream to just below boiling point and whisk into the mixture with the orange-flower water.

****Pour the mixture into ramekins and chill in the refrigerator for 2 – 3 hours or until set.

*****Decorate the orange-flower cream with orange slice sand serve with Langues de chat.

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