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.
33 K 3.8/5 (5 reviews)
2 hours 40 min.
Easy
300 g
6 IngredientsLast modified on: January 18th 2023
For 300 g, you will need:
- 1
2 tablespoons caster sugar - 2
5 clementines - 3
½ egg - 4
1 egg yolk - 5
½ teaspoon gelatin - 6
2 ½ tablespoons butter
Change these quantities to make:
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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.
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 2 tablespoons 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 2 ½ tablespoons 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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=4 % | 70 RDI=7 % | 40 RDI=6 % | 670 RDI=30 % | 2,810 RDI: 30 % |
| Per 100 g | 1 RDI=1 % | 10 RDI=1 % | 6 RDI=1 % | 110 RDI=6 % | 460 RDI: 6 % |
How much will it cost?
- For 300 g : 4.60 €
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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.
25 K 14 hours 60 min.
This recipe uses (among others)
Butter
Like these other recipes: Spinach and Comté Loaf, Oat financiers for Louise, Fried bread with leek and poached egg , Mont d'or in brioche, Noisette butter, ... See them all 475
Caster sugar
Like these other recipes: Pear and strawberry verrine with tiramisu cream, Tarte Normande, Apple Tatin Terrine, Antoinette's caramelized apple cake, Pear, grapefruit and pistachio tart, ... See them all 361
Clementines
Like these other recipes: Corsican tarts, Clementine Chantilly, European glass, Clementine sorbet, Clementine cake, ... See them all 8
Gelatin
Like these other recipes: Fruit crémeux, How to use gelatin, Little vanilla, clementine and chestnut verrines, St Tropez tart, Bavaroise cream, ... See them all 29
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