Whip the fromage frais and cream together with the icing sugar and
orange blossom water until just billowy and thick.
Not exact matches
Now, let's get the glaze started: simply combine the icing sugar,
orange blossom water, and lemon juice and mix
until there are no sugar lumps (a minute or so).
Gradually mix the eggs and
orange blossom water into the almond flour mixture
until well combined.
Chocolate, pistachio and
orange -
blossom truffles slightly changed from Australian Gourmet Traveller 300g dark chocolate (58 % cocoa solids), coarsely chopped — I used 70 % 200 ml heavy cream 1 tablespoon
orange -
blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine chocolate and cream in a medium saucepan, stir over low heat
until melted and smooth (4 - 5 minutes), stir through
orange -
blossom water and 50g pistachios.
Add the sugar,
orange blossom water, coriander and cardamom and continue beating for 2 more minutes,
until smooth and creamy.
Add the cooled steeped milk, 1/4 cup liqueur, and the
orange blossom water and stir gently
until all the ingredients are well incorporated.