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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.

22 K 3.8/5 (5 reviews)

2 hours 40 min. difficulté

Easy

9.15 €

600 g

6 Ingredients

Last modified on: January 18^th 2023

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For 600 g, you will need:

1 50 g caster sugar
2 10 clementines
3 1 egg
4 2 egg yolks
5 4 g gelatin
6 70 g butter
Total weight: 1,215 grams

Change these quantities to make:

200 g 300 g 600 g 1 kg 200 g 1 kg 800 g

Change measures:

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Times for this recipe

Preparation: 25 min.

Resting: 2 hours 10 min.

Cooking: 5 min.

All in all: 2 hours 40 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 2 hours

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.

After this time, add 1 egg and 2 egg yolks, mix well.

Stage 3 - 1 min.

Soak 4 g gelatin in a bowl of cold water.

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.

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.

Place this pan over low heat, and stirring constantly with a maryse or whisk, bring to a boil.

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 70 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.

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.

Keeping: 1 or 2 days in the refrigerator, protected by a stretch film, freezes very well

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	20 RDI=9 %	140 RDI=10 %	80 RDI=10 %	1,340 RDI=70 %	5,620 RDI: 70 %
Per 100 g	1 RDI=1 %	10 RDI=1 %	6 RDI=1 %	110 RDI=6 %	460 RDI: 6 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: egg, Milk

How much will it cost?

For 600 g : 9.15 €

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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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