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1
Pour the simple syrup and orange blossom water into a medium saucepan and sprinkle the gelatin evenly over the surface.
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2
Let stand undisturbed until the gelatin softens, about 3 minutes.
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3
Place the pan over low heat and whisk constantly, scraping down the sides with a rubber spatula as needed, until the gelatin and sugar dissolve and the mixture no longer feels grainy when rubbed between your fingers, about 3 minutes.
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4
(Do not let the mixture simmer, or the gelatin will not set properly.)
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5
Slowly pour in the club soda, add the orange zest, and stir gently to combine (the mixture will fizz).
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6
Pour into a 9-by-9-inch metal baking pan and refrigerate uncovered until set, at least 30 minutes.
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7
Pour the gin and simple syrup into a medium saucepan and sprinkle the gelatin evenly over the surface.
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8
Let stand undisturbed until the gelatin softens, about 3 minutes.
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9
Place the saucepan over low heat and whisk constantly until the gelatin dissolves and the mixture no longer feels grainy when rubbed between your fingers, about 4 minutes.
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10
(Do not let the mixture simmer, or the gelatin will not set properly.)
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11
Remove the saucepan from the heat and set aside.
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12
Pour the cream, lemon juice, and lime juice into a blender and blend on high until thickened, about 15 seconds.
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13
Add the reserved gin-gelatin mixture and blend until frothy, about 30 seconds.
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14
Remove the pan with the orange blossom layer from the refrigerator.
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15
Pour the cream-gin mixture over the orange blossom layer.
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16
Return to the refrigerator uncovered until set, at least 2 hours.
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17
When ready to serve, run a knife between the jelly block and the edges of the pan.
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18
Being careful not to get any water inside, dip the pan into a sink full of hot tap water, submerging it about halfway up the sides for about 10 seconds.
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19
Remove the pan from the water and tilt it: The jelly block should slide away from the edges.
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20
If it doesnt, return the pan to the hot water for another 5 seconds.
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21
Invert the jelly block onto a cutting board.
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22
Using a long slicing or serrated knife, press straight down through the jelly block (do not drag the knife through) and cut it into 54 (1-1/2-by-1-inch) pieces.
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23
Serve immediately.
