“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.