Clementine Creamy
A clementine cremeux is a little different from cremeux based on pulpy fruits (such as blackcurrant or raspberry), this time more juice is used and the zest.
15K 5 3.8
Last modified on: January 18th 2023
Keywords for this recipe:For 1 kg 200 g, you will need:
- 1
100 g caster sugar - 2
20 clementines - 3
2 eggs - 4
4 egg yolks - 5
8 g gelatin - 6
140 g butter - Total weight: 2,428 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 21 min. | 2 hours 10 min. | 5 min. | 2 hours 36 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 2 hours
Zest 2 clementines into 100 g caster sugar, mix well, film and place in the fridge for at least 2 hours or overnight.
Stage 4 - 10 min.
Squeeze the clementines, you should get 250 ml of juice.
Pour the juice into a small saucepan and bring to 60°C (140°F), but do not boil.
Pour the juice into a small saucepan and bring to 60°C (140°F), but do not boil.
Stage 5 - 1 min.
Pour the hot juice over the sugar-egg-zest mixture and mix well.
Stage 6 - 3 min.
Pour this preparation through a fine sieve into a saucepan, you must remove all the clementine peel.
Stage 7 - 5 min.
Stage 8 - 1 min.
As soon as the boiling point is reached, remove from heat and add the wrung out gelatin...
Stage 9 - 1 min.
...mix well.
Stage 10 - 10 min.
Cover the pan and plunge it in a bottom of cold water, stick a thermometer in the preparation.
Stage 11 - 2 min.
When the temperature has dropped to 40°C (100°F), add 140 g butter in cold pieces...
Stage 12 - 1 min.
...then mix it all together.
Stage 13
Your clementine cream is ready.
This is a preparation that is usually poured into a mold, or into an already baked pie crust, before chilling it to set.
This is a preparation that is usually poured into a mold, or into an already baked pie crust, before chilling it to set.
Remarks
This method can be used with other citrus fruits: grapefruits, oranges, lemons...
If you want to color your creamer (to accentuate the orange in particular) add coloring in step 9.
If you want to color your creamer (to accentuate the orange in particular) add coloring in step 9.
Keeping
1 or 2 days in the refrigerator, protected by a stretch film, freezes very well
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,683 Kcal or 11,233 Kj | 46 gr | 280 gr | 153 gr |
| 134 % | 18 % | 26 % | 23 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 111 Kcal or 465 Kj | 2 gr | 12 gr | 6 gr |
| 6 % | 1 % | 1 % | 1 % |
How much will it cost?
- For 1 kg 200 g : 18.24 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some recipes that use this recipe
Clementines and chestnuts entremet
For this beautiful dessert, we place a disc of clementine cream on a chestnut dacquoise cookie. We will use the technique of the insert taken in the cold for this recipe, and thus to obtain easily a very beautiful dessert.
10K 14 hours 59 min.
This recipe uses (among others)
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Escalope cordon bleu, Spicy roast cauliflower gratin, Traditional nutty choc-chip cookies, Mushroom duxelles, Half-cooked chocolate cake with raspberry coulis, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Jelly-style plum jam, Rice pudding (riz au lait), Blackcurrant-almond muffins, Saint Honoré cake, Tiramisu, ... All |
 | Clementines: You can check-out other recipes which use it, like for example: Clementine Chantilly, Citrus crunch, Little vanilla, clementine and chestnut verrines, Corsican tarts, Clementine sorbet, ... All |
 | Gelatin: You can get more informations, or check-out other recipes which use it, for example: Pear charlotte, European glass, How to use gelatin, Double raspberry tartlets, Two-coloured chocolate-orange tart, ... All |
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