Clementine Creamy

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.
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Last modified on: January 18th 2023

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For 600 g, you will need:

Change these quantities to make: 200 g 300 g 600 g 1 kg 200 g 1 kg 800 g
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
21 min.2 hours 10 min.5 min.2 hours 36 min.
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Step by step recipe

Stage 1 - 2 hours
Clementine Creamy : Photo of step #1
Zest 2 clementines into 50 g caster sugar, mix well, film and place in the fridge for at least 2 hours or overnight.

Stage 2 - 1 min.
Clementine Creamy : Photo of step #2
After this time, add 1 egg and 2 egg yolks, mix well.

Stage 3 - 1 min.
Clementine Creamy : Photo of step #3
Soak 4 g gelatin in a bowl of cold water.

Stage 4 - 10 min.
Clementine Creamy : Photo of step #4
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.

Stage 5 - 1 min.
Clementine Creamy : Photo of step #5
Pour the hot juice over the sugar-egg-zest mixture and mix well.

Stage 6 - 3 min.
Clementine Creamy : Photo of step #6
Pour this preparation through a fine sieve into a saucepan, you must remove all the clementine peel.

Stage 7 - 5 min.
Clementine Creamy : Photo of step #7
Place this pan over low heat, and stirring constantly with a maryse or whisk, bring to a boil.

Stage 8 - 1 min.
Clementine Creamy : Photo of step #8
As soon as the boiling point is reached, remove from heat and add the wrung out gelatin...

Stage 9 - 1 min.
Clementine Creamy : Photo of step #9
...mix well.

Stage 10 - 10 min.
Clementine Creamy : Photo of step #10
Cover the pan and plunge it in a bottom of cold water, stick a thermometer in the preparation.

Stage 11 - 2 min.
Clementine Creamy : Photo of step #11
When the temperature has dropped to 40°C (100°F), add 70 g butter in cold pieces...

Stage 12 - 1 min.
Clementine Creamy : Photo of step #12
...then mix it all together.

Stage 13
Clementine Creamy : Photo of step #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 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.
1 or 2 days in the refrigerator, protected by a stretch film, freezes very well
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,342 Kcal or 5,619 Kj23 gr140 gr77 gr
67 %9 %13 %12 %
Per 100 g
Energetic valueProteins CarbohydratesFats
111 Kcal or 465 Kj2 gr12 gr6 gr
6 %1 %1 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Egg, Milk
How much will it cost?
  • For 600 g : 9.12 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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Home made.
This recipe uses (among others)
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