Best Orange Blossom Cream Recipes

BITTERSWEET COCOA SOUFFLé WITH ORANGE BLOSSOM CREAM

Steps:

• Butter eight 2/3-to 3/4-cup ramekins or custard cups; dust with sugar, completely coating to top edge. Whisk 1/2 cup sugar, flour, and 1/8 teaspoon (scant) salt in small saucepan. Pour 2/3 cup milk into measuring cup; whisk enough milk from cup into saucepan to form thick paste (2 to 3 tablespoons), then gradually whisk in remaining milk from cup. Stir over medium- low heat until bubbles begin to form around edges of pan. Continue cooking until slightly thickened, stirring constantly, about 2 minutes longer. Transfer mixture to large bowl. Add cocoa powder, remaining 2 tablespoons milk, egg yolks, and vanilla; stir until smooth, thick paste forms. Using electric mixer, beat egg whites and cream of tartar in medium bowl until soft peaks form. Gradually beat in remaining 3 tablespoons sugar, beating on high speed until firm peaks form. Add 1⁄4 of whites to chocolate mixture; fold to blend. Add remaining beaten egg whites and chopped chocolate and fold until whites are just blended into batter.
• Divide batter among prepared ramekins; place on rimmed baking sheet. DO AHEAD: Can be made 1 day ahead. Cover; chill.
• Position rack in bottom third of oven and preheat to 375°F. Bake soufflés until puffed above rim of ramekin and toothpick inserted into center comes out with thick batter attached, about 12 minutes (15 minutes for chilled soufflés). Using spoon, form small indentation in top of each soufflé; spoon dollop of Orange Blossom Cream into indentations. Serve immediately.

ROAST PISTACHIO-STUFFED PEACHES WITH ORANGE BLOSSOM CREAM

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the peach halves in a gratin dish in a single layer without too much space around them (otherwise the apple juice will simply reduce and burn).
• Crush the pistachios roughly using a pestle and mortar, then mix in the lemon zest, sugar, egg and 1 tsp orange blossom water. Fill the cavity of each peach with this stuffing, mounding it over the top if you have too much.
• Mix the apple juice with the rest of the orange blossom water and pour it around the peaches. Bake for 30-45 mins, depending on ripeness. The peaches should be tender and slightly caramelised on the top.
• Whip the cream until it holds its shape, then add the orange zest and sugar, and taste for sweetness. Stir in 1/2 tsp of the orange blossom water and taste. Add more if you like, but be careful not to make the cream too perfumed.
• Serve the peaches at room temperature, with a little icing sugar sifted on top, some of the cooking juices spooned around and the cream on the side.

ORANGE BLOSSOM CREAM

Steps:

• Using electric mixer, beat all ingredients in medium bowl until peaks form. DO AHEAD: Can be made 6 hours ahead. Cover and refrigerate. Rewhisk before serving.

SESAME ICE CREAM WITH ORANGE-BLOSSOM CARAMEL

Steps:

• Caramel sauce Stir sugar, honey, salt and 1/4 cup water in small saucepan over medium heat until sugar dissolves. Increase heat and cook without stirring until mixture turns amber in color. Remove from heat, carefully stir in cream (mixture will bubble up). Can be made 1 week ahead. Cover and reheat. Ice cream Toast sesame seeds in large saucepan over med-low heat, stirring frequently until golden brown. Add cream, 1/2 and 1/2, and milk. Bring barely to a simmer, stirring often, over medium heat. Remove from heat , cover and let steep for 30 minutes. Strain through fine mesh sieve into med bowl pressing firmly to extract all liquid. Discard sesame seeds. Return cream mixture to same pan, add 1/2 cup sugar and salt. Bring barely to simmer over medium heat, dissolving sugar. Whisk in yolks with remaining 1/2 c sugar in medium bowl. Whisk constantly until custard is thick enough to just cook the back of spoon, 3-5 minutes. Strain through fine mesh sieve. Set bowl over a bowl of ice water, stir custard until cool. Cover chill overnight. R+Process custard in increase maker. Transfer to container, cover, and freeze up to 3 days.

MOROCCAN ORANGE BLOSSOM ICE CREAM +CARAMEL WALNUTS

Steps:

• To make the Ice Cream Custard: Pour the half and half into a saucepan. Add the orange blossom water, honey and cinnamon stick. Bring to a simmer (over moderately low heat), stirring it every once in a while until bubbles appear at the pan's edge. Make sure to remove any skin that develops on top. Discard the cinnamon stick. Stir in the almond mixture into the half and half. Keep stirring until it is well incorporated. (Tip: if needed, strain mixture to make sure there are no lumps) In a separate bowl, whisk together the egg yolks and sugar with a hand mixer. (Tip: Place a kitchen towel on top of work surface to prevent bowl from moving while you whisk). Keep whisking mixture until it develops a pale yellow color. While whisking continuously, gradually add the hot half and half mixture to the egg yolk mixture to form a custard. Return the mixture to the same saucepan. Cook over medium-low heat, stirring with a wooden spoon until the custard thickens sufficiently to leave a path when you draw your finger across the back of the spoon, about 5 minutes. (Tip: do not allow custard to boil). Strain the mixture into a clean container (that has a lid). Cover with plastic wrap, pressing down against surface to keep a skin from forming. Place lid on top and refrigerate until chilled, at least 2 hours. Remove from the refrigerator and pour into the bowl of your ice cream machine. Freeze according to manufacturer's instructions. Add caramelized walnuts (chilled) just before freezing is finished. Transfer into an airtight container and chill in freezer until ready to serve. Serve ice cream with bits of (or whole) Medjoul dates stuffed with the rest of the almond mixture.

ORANGE BLOSSOM ICE CREAM RECIPE - (5/5)

Steps:

• Prepare a 1.5 quart ice cream maker according to the manufacturer's instructions. In a large bowl, whisk together the egg yolks and sugar; set aside. Add the heavy cream, milk, and a pinch of salt to a medium saucepan. Set the saucepan over medium heat. Once simmering, remove from heat, and in a steady stream, whisk in about 1/4 cup of the hot liquid into the yolk mixture. Keep gradually whisking in the hot liquid until all of it has been added. Pour everything back into the saucepan and set over medium low heat. While stirring occasionally, cook the custard until it becomes thick enough to coat the back of the spoon, or until it reaches 170 °F. Pour the custard through a fine mesh sieve and into another large bowl. Mix in the orange blossom water and vanilla extract and gently set the bowl in an ice bath until cool. Cover the bowl with plastic wrap and place in the refrigerator until the mixture becomes cold. Once the custard base has properly chilled, pour the custard into the ice cream machine and churn according to manufacturer's instructions. Once the ice cream has thickened properly, enjoy right away, or pour the ice cream into an airtight container and place in the freezer until firm, about 4-5 hours.