- ½ cup orange juice
- 2¼ teaspoons unflavored gelatin
- 1½ cups cream
- 1 cup whole milk
- ½ cup sour cream
- 1 teaspoon vanilla
- ½ cup powdered sugar
- Pinch salt
- Coconut oil for coating ramekins
- 1 cup orange juice
- ½ cup sugar
- 4 teaspoons lemon juice
- 1 teaspoon orange zest
- 2 whole cloves
- Handful of miniature marigold flowers and bergamot flower heads
Whisk the orange juice into the gelatin, set aside. In a medium pan over low heat put the cream, milk, sour cream, vanilla, powdered sugar and salt. Heat through but don’t allow to boil. Whisk in the gelatin/orange mixture. Heat through. Pour this mixture into the ramekins greased with the coconut oil. Chill for at least 3–4 hours.
To make the glaze, over medium heat place the orange juice, sugar, lemon juice, orange zest and cloves. Reduce this mixture to ⅓ cup. Remove from heat and allow to cool.
To serve, take the marigold flower petals and remove the white end that attaches to the flower (this tends to be bitter). Remove the petals of the bergamot flower. Pour a bit of the glaze over each ramekin. Decorate each one with both kinds of petals.