Quick whole-wheat puff pastry, crème pâtissière infused with dried orange peel, whipped cream infused with fresh acacia flowers.
Figuring there might be something to do with that orange you just ate, or with those flowers that smell so nice. Trying to keep cream cold without a fridge.
More orange, fresh, this time with rosemary; both used to infuse crème anglaise (custard) for these Îles Flottantes.
Vanilla is not the only flavouring in the world…
Orange releases its perfumes if you let it infuse a long time: heat your milk with the peel before bed and come back in the morning, the difference will be notable. (Leave the finished custard for a few hours too — the flavours continue to develop.)
With water, no sugar, and a good dose of thyme (lots of spice works too).
Not hot chocolate in most people's books, but if you think of it as coffee, you'll appreciate it. Very much so.
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