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.
15K 5 3.8
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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
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
After this time, add 1 egg and 2 egg yolks, mix well.

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

Stage 4 - 10 min.
Clementine Creamy
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
Pour the hot juice over the sugar-egg-zest mixture and mix well.

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

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

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

Stage 9 - 1 min.
Clementine Creamy
...mix well.

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

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

Stage 12 - 1 min.
Clementine Creamy
...then mix it all together.

Stage 13
Clementine Creamy
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
Home made.
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.

Some recipes that use this recipe

Clementines and chestnuts entremet
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.
9,732 14 hours 59 min.
See all recipes that use it
This recipe uses (among others)
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Tomato tatin, Artichoke hearts forestier , Victoria pineapple and lime tarts, Steamed leeks with morel sabayon, Bonnevaux apple tart, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Crêpes Suzette, Tatin apple diplomat tart, Pavlova, Citrus syrup, Peach and verbena feuilleté, ... All
ClementinesClementines: You can check-out other recipes which use it, like for example: Clementine confectioner's custard, European glass, Clementine sorbet, Little vanilla, clementine and chestnut verrines, Citrus crunch, ... All
GelatinGelatin: You can get more informations, or check-out other recipes which use it, for example: St Tropez tart, Bounty-style tart for Alison, How to use gelatin, Corsican tarts, Apricot blancmange, ... All
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