Fresh Orange Jelly with Flower Water Cream

Name: Fresh Orange Jelly with Flower Water Cream
Ingredients: 1½ oz caster sugar (40 g); 1 tablespoon orange flower water; 1½ oz gelatine – 2 oz in hot weather (45–50 g); ½ pint (double) cream (275 ml); 4 oz sugar (110 g); ¾ pint water (425 ml); water – available from chemists and very useful for adding to fruit salads, sponge cakes and milk puddings; water – available from chemists and very useful for adding to fruit salads, sponge cakes and milk puddings; water – available from chemists and very useful for adding to fruit salads, sponge cakes and milk puddings; water – available from chemists and very useful for adding to fruit salads, sponge cakes and milk puddings; 2–3 tablespoons orange flavour; juice of 6–9 oranges and of 1 lemon – depending on their size; they should make about 1¼ pints juice (720 ml); juice of 6–9 oranges and of 1 lemon – depending on their size; they should make about 1¼ pints juice (720 ml); grated rind of 3–4 oranges

Preparation info

Difficulty
Easy

Appears in

A Taste of Dreams

By Josceline Dimbleby

Published 1976

About

I always think fresh fruit jellies are really refreshing and delicious and they are not much trouble to make. With a layer of crunchy nuts and some rather Middle Eastern tasting orange flower cream on top, this dessert looks very pretty in glass bowls, individual ones if possible but otherwise one large bowl.

Ingredients

grated rind of 3–4 oranges
juice of 6–9 oranges and of 1

Dessert

Method

Put the grated rind of 3–4 oranges on one side. Squeeze the juice from the oranges and lemon making about 1¼ pints juice (720 ml). Stir in 2–3