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.
23 K 3.8/5 (5 reviews)
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Last modified on: January 18th 2023
For 600 g, you will need:

Change these quantities to make:
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
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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.
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 recipe20 RDI=9 %140 RDI=10 %80 RDI=10 %1,340 RDI=70 %5,620 RDI: 70 %
Per 100 g1 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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This recipe uses (among others)
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