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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.
39 K 3.8/5 (5 reviews)
2 hours 40 min.
Easy
9.15 €
600 g
6 IngredientsLast modified on: January 18th 2023
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
Times for this recipe
Preparation: 25 min.
Resting: 2 hours 10 min.
Cooking: 5 min.
All in all: 2 hours 40 min.
If you start now, at , you will finish around : ?.Change start time
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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 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 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.
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.
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.
Some other recipes using 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.
30 K 14 hours 60 min.
This recipe uses (among others)
Butter
Like these other recipes: Caramelised apple pie, Chocolate sweetcrust pastry, Mont d'or in brioche, Chard and potato gratin, New peas with almonds, ... See them all 481
Caster sugar
Like these other recipes: Macarons (the original French macaroons) , Peach and verbena feuilleté, Eggs meurette, Saint-Lô cake, Chocolate and matcha tea biscuits, ... See them all 364
Clementines
Like these other recipes: European glass, Clementine Chantilly, Little vanilla, clementine and chestnut verrines, Citrus crunch, Clementine sorbet, ... See them all 8
Gelatin
Like these other recipes: Crunchy blackcurrant and mascarpone cream verrine, Little vanilla, clementine and chestnut verrines, Bounty-style tart for Alison, Pistachio panna cotta with custard, Diplomat cream, ... See them all 29
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