Orange Milk Cream

Ingredients

• 500 ml milk
• 1 tbsp rose water
• 3 tbsp cornstarch (use 4 if needed)
• 2 tbsp honey
• 500 ml freshly squeezed orange juice (from about 1 kg oranges)
• 3 tbsp cornstarch (use 4 if needed)
• 2 tbsp honey
• 1200 ml mold (6 molds)
• orange zest
• dark couverture chocolate

Instructions

1. 1.

   Take 3 tbsp from the yellow fruit layer of orange juice, add rose water and whisk in the cornstarch until smooth. Heat the remaining juice with honey, add cornstarch, stir and bring to a boil, then let it thicken; remove from heat and cool slightly before pouring into foil-lined molds, chill until set.

2. 2.

   Prepare the white milk layer just like the yellow one, but using milk, honey and cornstarch.

3. 3.

   Carefully pour the milk cream over the semi-solid fruit mass, refrigerate for 3-4 hours to firm up.

4. 4.

   For garnish, dip orange peel strips in melted chocolate and let them harden on parchment paper as desired.

5. 5.

   To serve, unmold the flans, remove the foil, and plate with the chocolate‑orange strips garnishing.