CREMA DE AZAHAR

Crema de Azahar image

Yield serves 8

Number Of Ingredients 8

1 1/2 cups sugar
1/4 cup plus 3 tablespoons water
2 teaspoons unflavored gelatin
2 cups half-and-half
Pinch of salt
2 teaspoons orange blossom water
1 cup crema, chilled
Fresh orange blossoms, kumquats, or orange segments, for garnish

Steps:

Mix 3/4 cup of the sugar and the 1/4 cup of water in a small, heavy saucepan and cook over medium heat until the sugar dissolves and turns a dark golden color (once it starts changing color, you can swirl it around so it caramelizes evenly). Divide among 6 ramekins and swirl around to coat the bottoms and sides.
Add the remaining 3 tablespoons water to a small bowl and sprinkle the gelatin over. Allow to bloom or set.
Heat the half-and-half, salt, and the remaining 3/4 cup sugar in a saucepan over medium heat, stirring, until the sugar dissolves. Turn off the heat and add the gelatin, stirring until dissolved. Add the orange blossom water and pour into a large bowl.
Whip the crema until thick and soft peaks form. Fold into the gelatin mixture, and then pour into the ramekins. Tap them very lightly so there are no air bubbles and refrigerate overnight.
When ready to serve, remove the ramekins from the refrigerator and let sit for about 10 minutes. Heat a shallow pan with water until nearly boiling, and then turn off the heat. Dip a small, sharp knife into the water and run around the sides to loosen. Dip the ramekins one at a time into the water so the caramel melts a bit, and then flip over onto a plate. Garnish with the fresh orange blossoms and serve.
In the old days, commercial gelatin wasn't available, so cooks simmered veal or pork bones in water to make it.