Rosewater–vanilla creams with candied orange peel

Rosewater–vanilla creams with candied orange peel

By
From
Moorish
Makes
10
Photographer
Mark Roper

Milk puddings are incredibly popular all around the Middle East, usually thickened with cornflour, rice or semolina, and studded with almond halves.

We have chosen one of our very favourite dessert recipes, which we learnt from our good friend, and pastry-chef extraordinaire, Kate Dalziel. Her recipe uses buttermilk, which has a delicate tang and a lovely soft wobble. These little creams (which are essentially pannacottas), are firm enough to turn out, but are just as nice served in little ornate serving dishes or pretty glasses.

Candied peel

Ingredients

Quantity Ingredient
3 oranges, peeled with the pith
caster sugar

Rosewater-vanilla creams

Quantity Ingredient
500ml thickened cream
1 vanilla bean, (or use a splash of extract)
75g caster sugar
3 leaves gelatine
500ml buttermilk
150ml thickened cream, lightly whipped
1/4 teaspoon rosewater
dried rosebuds, petals separated, (optional)

Method

  1. To candy the orange peel, place the peel in a saucepan and add enough cold water to cover completely. Bring to the boil for 30 seconds, then tip through a sieve and immediately fill the pan with cold water. Bring to the boil again and repeat this process twice. Weigh the peel and put into a saucepan with the same weight of sugar and of water. Bring to the boil, then turn the heat down to the very lowest possible, cover the surface with a circle of greaseproof paper and cook until it reduces to very thick and clear syrup and the peel becomes translucent. Reserve until ready to use. Before using the peel, remove it from the syrup, drain and shred finely.
  2. To make the rosewater–vanilla creams, put the cream, vanilla and sugar in a heavy-based pan and heat gently, stirring to dissolve the sugar. Once the sugar has completely dissolved, bring to the boil then remove from the heat and leave to cool a little.
  3. Soak the gelatine in cold water for 4 minutes then squeeze it dry. Add the gelatine to the hot cream mixture and stir until completely dissolved. To remove any residual lumps, pour through a fine sieve into a bowl over ice.
  4. When cold, add the buttermilk and rosewater and fold in the lightly whipped cream. Pour into glass dishes or lightly oiled dariole moulds and leave to set in the refrigerator.
  5. Serve garnished with a few rose petals (if using), a few shreds of candied orange and a drizzle of the orange syrup.
Tags:
Malouf
Greg
Lucy
Moorish
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