I love these little gems. They are so simple to prepare, and they have a subtle but beautiful pop of flavor and texture. An unexpected surprise. The lavender honey complements the floral notes of the orange flower water perfectly. Also, these are made with agar-agar and are a perfect preparation for vegan desserts. Don’t knock it till you try it!
- Yield: 450 1/2-IN (12-MM) SQUARES
- 10 g (5 tsp) agar-agar powder
- 1 g ( 2 tbsp) granulated sugar
- 730 g (3 cups) plus 1 tbsp water
- 175 (1/2 cup) plus 2 tsp lavender honey
- 15 (1 tbsp) orange flower water
- Brush a 9-by-13-in (22-by-33-cm) baking pan lightly with water and set aside. In a small bowl, use clean fingers or a clean, dry whisk to combine the agar-agar powder and sugar thoroughly; set aside.
- In a medium stainless-steel or enamel-coated saucepan, combine the water, honey, orange flower water, and orange zest. Over medium heat, bring the mixture to 122°F (50°C), 3 to 5 minutes, stirring occasionally. Test with a thermometer or your finger—it should feel slightly warm to the touch, like tepid bathwater. Slowly whisk in the agar-agar mixture until it is evenly dissolved. Raise the heat to medium-high and let the mixture come to a rolling boil for 30 econds, whisking constantly. This will activate the gelling power of the agar-agar.
- Place the prepared baking pan on an even surface and pour in the warm mixture. Let set at room temperature for 1 to 2 hours, until the mixture is a jellylike consistency. When you shake the tray, it should respond with a firm wiggle.
- Cut the gems into squares, diamonds, or the shapes of your choice. Serve immediately, or store in an airtight container for up to 2 weeks in the refrigerator.