Fresh Orange Jelly with Flower Water Cream

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 lemon – depending on their size; they should make about 1¼ pints juice (720 ml)
  • 2–3 tablespoons orange flavour
  • water – available from chemists and very useful for adding to fruit salads, sponge cakes and milk puddings
  • ¾ pint water (425 ml)
  • 4 oz sugar (110 g)
  • 1½ oz gelatine – 2 oz in hot weather (45–50 g)

For the Topping

  • 3 oz chopped nuts (75 g)
  • ½ pint (double) cream (275 ml)
  • 1½ oz caster sugar (40 g)
  • 1 tablespoon orange flower water

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 tablespoons orange flower water, to taste. Dissolve the sugar and gelatine completely in the water over a medium heat. Mix with the fruit juice and pour into individual dishes. Allow to set. Sprinkle the chopped nuts all over the top of each jelly. Whisk the cream until stiff. Whisk in 1½ oz caster sugar (40 g) and 1 tablespoon orange flower water. Spoon the cream on top of the nuts and decorate with the grated orange rind. Chill in the fridge before serving.

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