Clementine Creamy

A recipe from cooking-ez.com

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:

Preparation	Resting	Cooking	Start to finish
25 min.	2 hours 10 min.	5 min.	2 hours 40 min.

Step by step recipe

1	Zest 2 clementines into 50 g caster sugar, mix well, film and place in the fridge for at least 2 hours or overnight.
2	After this time, add 1 egg and 2 egg yolks, mix well.
3	Soak 4 g gelatin in a bowl of cold water.
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.
5	Pour the hot juice over the sugar-egg-zest mixture and mix well.
6	Pour this preparation through a fine sieve into a saucepan, you must remove all the clementine peel.
7	Place this pan over low heat, and stirring constantly with a maryse or whisk, bring to a boil.
8	As soon as the boiling point is reached, remove from heat and add the wrung out gelatin...
9	...mix well.
10	Cover the pan and plunge it in a bottom of cold water, stick a thermometer in the preparation.
11	When the temperature has dropped to 40°C (100°F), add 70 g butter in cold pieces...
12	...then mix it all together.
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.

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