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.
16K 5 3.8
Last modified on: January 18th 2023
Keywords for this recipe:For 1 kg 800 g, you will need:
- 1
5.3 oz caster sugar - 2
30 clementines - 3
3 eggs - 4
6 egg yolks - 5
0.4 oz gelatin - 6
7.6 oz butter
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 21 min. | 2 hours 10 min. | 5 min. | 2 hours 36 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 2 hours
Zest 2 clementines into 5.3 oz 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 7.6 oz 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,025 Kcal or 16,852 Kj | 70 gr | 420 gr | 230 gr |
| 149 % | 20 % | 29 % | 26 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 111 Kcal or 465 Kj | 2 gr | 12 gr | 6 gr |
| 4 % | 1 % | 1 % | 1 % |
How much will it cost?
- For 1 kg 800 g : 27.36 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some recipes that use 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.
11K 14 hours 59 min.
This recipe uses (among others)
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Saltimbocca, Dublin fruit scones, How to prepare cockles, Sautéed oyster mushrooms, Puff or flaky pastry (pâte feuilletée), ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: You should not leave egg yolks in contact with sugar, Kugelhof for Nanou, Arizona cupcakes, Panettone, Pears and caramelised walnut samosas , ... All |
 | Clementines: You can check-out other recipes which use it, like for example: Corsican tarts, Clementine sorbet, Clementine confectioner's custard, European glass, Clementine Chantilly, ... All |
 | Gelatin: You can get more informations, or check-out other recipes which use it, for example: Two-coloured chocolate-orange tart, Lime meringue tart, Frozen Nougat, How to use gelatin, Pear charlotte, ... All |
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