Cool and creamy, the mellow flavour of the custard pairs beautifully with orange flower water, which is more unexpected than traditional vanilla extract.
2 cups milk
2 cups heavy cream
6 sheets gelatin
1/4 cup sugar
pinch of salt
2 tsp orange blossom water
Combine milk and cream in a heavy saucepan and warm over low heat, taking care not to scorch. Place gelatin sheets into a shallow pan and cover with cold water. Add sugar and salt to milk and cream mixture and stir to dissolve, then stir in orange blossom water. Remove softened gelatin sheets from water and squeeze to get rid of excess moisture. Drop into warm milk and mix gently for a few minutes to dissolve.
Pour mixture into 8-12 greased ramekins or other small moulds and allow to set in refrigerator 4 hours or longer. To unmould, place ramekin in a shallow pan of hot water (keeping water away from custard), run a sharp knife around the edge and invert onto a small plate. Garnish with edible flowers.