Crema De Azahar Recipes

Steps:

• Melt butter in a skillet over medium-high heat. Place bell peppers, onion, and garlic in the butter and saute until tender and onion is translucent, 5 to 7 minutes. Remove and set aside. Save pan and juices and keep warm.
• Combine broth and green chiles in a separate pan and bring to a simmer. Turn off heat and add cream cheese, stirring slowly until incorporated. Add Mexican crema, chile de arbol, cumin, and oregano. Stir again. Add peppers, onion, and garlic; stir to incorporate. Remove from heat.
• Heat reserved pan with juices over medium-high heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 1 to 2 minutes per side. Stir shrimp into cream mixture and serve.

Steps:

• Mix 3/4 cup of the sugar and the 1/4 cup of water in a small, heavy saucepan and cook over medium heat until the sugar dissolves and turns a dark golden color (once it starts changing color, you can swirl it around so it caramelizes evenly). Divide among 6 ramekins and swirl around to coat the bottoms and sides.
• Add the remaining 3 tablespoons water to a small bowl and sprinkle the gelatin over. Allow to bloom or set.
• Heat the half-and-half, salt, and the remaining 3/4 cup sugar in a saucepan over medium heat, stirring, until the sugar dissolves. Turn off the heat and add the gelatin, stirring until dissolved. Add the orange blossom water and pour into a large bowl.
• Whip the crema until thick and soft peaks form. Fold into the gelatin mixture, and then pour into the ramekins. Tap them very lightly so there are no air bubbles and refrigerate overnight.
• When ready to serve, remove the ramekins from the refrigerator and let sit for about 10 minutes. Heat a shallow pan with water until nearly boiling, and then turn off the heat. Dip a small, sharp knife into the water and run around the sides to loosen. Dip the ramekins one at a time into the water so the caramel melts a bit, and then flip over onto a plate. Garnish with the fresh orange blossoms and serve.
• In the old days, commercial gelatin wasn't available, so cooks simmered veal or pork bones in water to make it.

Steps:

• Stir coconut milk, sugar, and salt together in a saucepan. Spoon a few tablespoons of the coconut milk mixture into a small bowl and stir cornstarch into the mixture to dissolve; pour into the mixture in the saucepan. Bring the mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.
• Pour the coconut milk mixture into molds, cover each with plastic wrap, and refrigerate until cold and firm, 3 hours to 2 days.
• Run a thin knife around the edges of the mold and invert onto a plate to remove putting. Garnish tops with cinnamon.

Steps:

• Whisk the sour cream and heavy cream together in a bowl, then add the salt and the lime juice, and whisk again. Cover the bowl, and allow it to sit at room temperature for a minimum of 2 hours and ideally overnight. It will thicken nicely. Use right away, or transfer to a jar and store in the refrigerator until ready to use.