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Pour some water into two small bowl, divide the gelatin into 2 parts, and stir in the water. Set aside.
In a saucepan, stir together 250 ml heavy cream, milk, orange blossom water and sugar and set over medium heat. Bring to boil, watching carefully, as the cream must not rise. Remove from heat, pour the gelatin into the cream, stirring until completely dissolved.
Partially fill six-eight individual jelly molds with the cream. Let cool down, cover with plastic wrap, and refrigerate for at least 4 hours, before serving.
Wash and clean the raspberries, liquidize half of them and strain in a nylon colander in order to get rid off the seeds.
To serve, turn each jelly out onto a serving plate and spoon over the raspberry sauce and decorate with mixed berries, and edible flowers.
To be totally hones, I do not use orange blossom water but I dissolve into the milk and cream mixture 2 packs (30 gr each) of Leone Prince of naples candies. These candies represent a sort of institution, as they are the most ancient and characteristic confectionery product from my hometown Torino. They are simply made of sugar and orange blossoms scent and a hint of pink pastel color (and they are gluten free!).
If you do not have Leone candies, you can use orange blossom water and sugar an follow the process. Your jelly will appear white and not pink as the pink color of mine derives from the candies…
This recipe has been selected to contribute to the Expo 2015 World Recipes the global and crowdsourced cookbook gathering the best traditional recipes from all over the world.