Crema De Azahar Recipes

CREMA DE CALABAZINES

Steps:

• Clean and quarter zucchini and potatoes. Peel and chop onion. In a large pot boil zucchini, potatoes and onion in water (just covering them) until very tender. Drain vegetables, but retain stock.
• In a blender, or with a hand blender, puree the cheese, zucchini, potatoes, onion and bouillon while adding stock, until desired consistency is reached. (If you're using a blender, do this in two batches.)
• Pour mixture back into large pot and bring to a boil. Salt and pepper to taste.

CRèME DE MENTHE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Make the brownies: Beat sugar and butter until light and fluffy. Beat in eggs. Stir in flour, salt, chocolate syrup, and vanilla; mix until combined. Pour batter into the prepared pan.
• Bake in the preheated oven for 30 minutes. Let cool, 15 to 30 minutes.
• While the brownies are cooling, make the frosting: Mix together confectioners' sugar, butter, and crème de menthe until smooth.
• Make the topping: Melt chocolate chips and butter over low heat. Stir until smooth.
• Spread frosting over cooled brownies, and place in the refrigerator to set, about 15 minutes.
• Spread chocolate topping over frosting. Let sit until set, about 15 minutes. Cut into 24 squares.

CREMA DE CALABAZA (CREAMY SQUASH SOUP)

Steps:

• Boil 1 L water in a saucepan.
• Cut squash into cubes.
• Cut off top and bottom of carrots, peel them and cut them into 1/3-inch-thick disks.
• Clean the leak, reserve a part of it for garnish and slice the rest.
• Peel the potato and cut into stew chunks.
• Add vegetables to saucepan, add 2 tbsp oil and 1/2 tsp salt, or to taste. Cover and let cook 25 minutes on medium heat.
• Remove vegetables from heat. Blend with hand blender until smooth and creamy. Before serving in bowls, garnish surface with fine strips of leek.

CREMA DE ZANAHORIA (CREAM OF CARROT SOUP)

Steps:

• Bring the carrots and potatoes to a boil in a medium pot. Continue to cook until the vegetables are fork tender.
• Once the vegetables are soft transfer them and 2 cups of the cooking liquid to a blender along with the bouillon cube. Combine until smooth then set aside.
• Saute the onion and garlic in a large pot until the onions are translucent.
• Once the onions have sauteed, transfer them to the blender and liquify.
• Season with salt and pepper to taste. Serve hot garnished with parsley.

CREMA DE AZAHAR

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.