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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.

18K 3.8/5 based on 5 reviews

Last modified on: January 18^th 2023

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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: 1,214 grams

Change these quantities to make: 200 g 300 g 600 g 1 kg 200 g 1 kg 800 g

Change measures: Metric

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How long will 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:

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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 2 - 1 min.

After this time, add 1 Egg and 2 egg yolks, mix well.

Stage 3 - 1 min.

Soak 4 g gelatin in a bowl of cold water.

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.

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.

Place this pan over low heat, and stirring constantly with a maryse or whisk, bring to a boil.

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.

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.

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
1,342 Kcal or 5,619 Kj	23 gr	140 gr	77 gr
67 %	9 %	13 %	12 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
111 Kcal or 465 Kj	2 gr	12 gr	6 gr
6 %	1 %	1 %	1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Egg, Milk

How much will it cost?

For 600 g : 9.12 €

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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.

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See all recipes that use it

This recipe uses (among others)

	Butter: You can get more informations, or check-out other recipes which use it, for example: Chocolate rolls (petits pains), Caramelized pear custard tart, Creamy Comtoise artichoke gratin, Winemaker's toast, Tyrolean apple crumble, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Gâteau Breton (Brittany butter cake), Quince jelly, Sushi, Milk rolls, Caramelized apple rice pudding, ... All
	Clementines: You can check-out other recipes which use it, like for example: Corsican tarts, European glass, Clementine sorbet, Little vanilla, clementine and chestnut verrines, Clementine confectioner's custard, ... All
	Gelatin: You can get more informations, or check-out other recipes which use it, for example: Lime crémeux, Two-coloured chocolate-orange tart, Apricot blancmange, Thin tomato jelly and avocado tart, Blackberry and almond fondant tart, ... All

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