This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
43 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
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 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 €
Change currency:
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.
33 K 14 hours 60 min.
This recipe uses (among others)
Butter
Like these other recipes: Potimarron (chestnut pumpkin) "au gratin", Sweet pastry, Rum babas, Crisp apricot and pistachio tart, Green bean purée, ... See them all 486
Caster sugar
Like these other recipes: Hazelnut and orange cake, Little caramelized peach tarts, Plum and almond panna cotta, Citrus tart, Blackcurrant jelly, ... See them all 370
Clementines
Like these other recipes: Clementine sorbet, Clementine confectioner's custard, Corsican tarts, Clementine Tiramisu, Clementine cake, ... See them all 9
Gelatin
Like these other recipes: Panna cotta, Little vanilla, clementine and chestnut verrines, How to use gelatin, Crunchy blackcurrant and mascarpone cream verrine, Avocado and smoked salmon terrine , ... See them all 29
Other recipes you may also like
Breton sablé biscuit dough
Brittany is famous for its rich, sandy textured "sablé" biscuits. Similar to shortbread, they are made with lots of butter and egg yolk, and just a hint of vanilla. This dough can be made into simple biscuits – already delicious on their own – or used as the base for tarts and other desserts. August 1st 2018125 K 30 min.
Poitevin twist
This short baguette, from the Poitou region of western France is soft-textured, made with walnuts, walnut oil and goat's cheese. As the name suggests, the bread is twisted, rather than slashed, just before it goes into the oven. December 19th 201880 K 3 hours 20 min.
Smoky sausage and mash
This is sausage and mash with a smoky Gallic twist: the smoked sausage (Morteau sausage here) is cooked in with the potatoes, so that they take on its smoky flavour. The potatoes are turned into a French-style purée – softer and richer than British mash. July 21th 202149 K 1 hour 35 min.
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025493 K 25 20 min.
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts. February 21th 2011324 K 24 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.