Nielsen-Massey have been crafting vanillas and pungent delicious flavours since 1907. I have had a little time in the kitchen playing about with different fragrant combinations from vanilla to rose and orange blossom water. Vanilla seems to be a staple in most bakers store cupboards whether it be in the form of elegant pods or more than often a deep liquid. A great addition to a Victoria sandwich, home-made ice cream and biscotti, however the rose and orange offers something a little different.

The orange blossom water works well in  traditional Italian biscotti and a great addition to a freshly baked orange and polenta cake. The rose is delicate and needs to be treated that way realising a little goes a long way. With the rose I use it to make small Italian almond biscotti and instead of adding any of the rose liquid to the mixture, I simply rub a little onto the palm of my hands and then roll the biscuits, this way you have a very delicate flowery flavour that’s not too overbearing.

The two recipes below are delicious and can easily be doubled up to suit a dinner party occasion. Tiramisu with orange blossom water flavour and a fabulous fresh sorbet with rose water and pomegranate . I wonder what your favourite flavour will be?

Nielsen-Massey Orange Blossom Water Tiramisu Pots
Serves 2
Preparation time: 25 minutes
You will need: two glasses approximately 150ml capacity
60ml             espresso
2 tbsp           Tia Maria
1                  Large egg, separated
1 ½ tbsp       Golden caster sugar
1 ½ tbsp       Marsala
Finely grated zest of 1 orange
1 tsp             Nielsen-Massey Orange Blossom Water
150g             Mascarpone
4                  Savoiardi sponge fingers, sliced in half through the middle
Cocoa powder, for dusting
  1. Combine the coffee and Tia Maria, and set aside until needed.

  2. In a large bowl, whisk together the egg yolk, sugar and marsala until pale and frothy, then gently stir in the mascarpone, orange zest and Nielsen-Massey Orange Blossom Water.  In a separate clean bowl, whisk the egg white until stiff peaks form.  Gently fold this into the mascarpone cream.

  3. To assemble, take each sponge finger and dip into the coffee mixture until the sponge has fully absorbed.  Break one half of a finger in two and place at the bottom of the glass, followed by a heaped tablespoon of the mascarpone cream.  Repeat again by placing the other half to the sponge finger broken in two on top, and spoon over another tablespoon of cream.  At this stage, dust over a layer of cocoa powder.  Take a second whole coffee-soaked sponge finger, break into two and lay both halves on top.  Cover in a little more cream and before serving, dust with another layer of cocoa.



 Nielsen-Massey Rose Water and Pomegranate Granita
Serves 4
Preparation time: 15 minutes, plus freezing time

Ingredients:

2-3 large pomegranates, seeds removed and whizzed in a food processor before sieving (or 300ml ready-made pomegranate juice), reserving 2 tbsp pomegranate seeds to decorate
50g Golden caster sugar
Juice of 1 large orange (about 100ml)
Juice of ½ small lemon 
1 tsp Nielsen-Massey Rose Water
  1. Bring the pomegranate juice and sugar to a boil, then remove from the heat and stir to dissolve the sugar.  Set aside to cool.

  2. Mix the pomegranate syrup with the orange, lemon and Nielsen-Massey Rose Water, the pour into a wide shallow container and freeze.  Leave for 1-2 hours before breaking up the surface with a fork every 30 minutes until completely frozen.

  3. Serve in sundae glasses with a few pomegranate seeds on top. 

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