School is closed, again, so here we are. The girls are very happy of course. I would be happier, except I still have a ton to do, regardless, and I would be more effective at work. Stupid winter.
Because we’ve been so cooped up I have been trying to remake this fabulous dessert from years ago. There used to be a restaurant in Milwaukee called “Le Bon Appetit.” It was Lebanese, so don’t ask me about the name. I went there with my chemistry professor and my roommate, I can’t remember the occasion. I had some lamb kebab couscous thing, but at the end they had a dessert I had never tried. It was a rosewater custard with an orange blossom topping that was somewhat syrupy and somewhat gelatinous. It was incredibly intense, you would breathe it in before you would actually taste it, and afterwards you’d smell like flowers. Amazing.
However, the restaurant went out of business I never saw such a dessert again. In the past, I’ve tried a couple of times to recreate it, but I could never get the intensity right, or the texture. I’m still working on it, but in my last version I made my own orange blossom gelatin, and it was pretty fun. I think I prefer it as a syrup, but for a party it would be kind of cool to make different, unusual flavors like rosewater, lavender, or orange blossom. Or even violet if we get a good crop this year. And then I could put them into our little “alien skulls” jello mold, because I am, yes, a dork. Stay tuned for recipes in the next exciting post!