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
200 g
6 IngredientsLast modified on: January 18th 2023
For 200 g, you will need:
- 1
20 g caster sugar - 2
3 clementines - 3
1⁄3 egg - 4
1 egg yolk - 5
1 g gelatin - 6
25 g butter - Total weight: 410 grams
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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 20 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 25 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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 7 RDI=3 % | 50 RDI=5 % | 30 RDI=4 % | 470 RDI=20 % | 1,980 RDI: 20 % |
| Per 100 g | 1 RDI=1 % | 10 RDI=1 % | 6 RDI=1 % | 120 RDI=6 % | 480 RDI: 6 % |
How much will it cost?
- For 200 g : 3.10 €
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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
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Caster sugar
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Clementines
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Gelatin
Like these other recipes: St Tropez tart, Apricot blancmange, Plum and almond panna cotta, Double raspberry tartlets, Crunchy blackcurrant and mascarpone cream verrine, ... See them all 29
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