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Clementine and lemon cream with crumble
Sweet recipes
Fall
Winter
Between 30 minutes and one hour
Recette de fête
Végétarienne
Level: Easy
Casserole
Prep time
20 minutes
Cooking time
5 minutes
Serves
Serves 4
Method
- Prepare the ingredients: the zest, clementine juice, lemon juice, egg, sugar and butter.
- Combine the clementine juice and lemon juice in a saucepan and heat. Add the eggs and sugar, stirring constantly.
- Cook the mixture until it thickens. Bring to a boil, then remove from heat.
- Allow to cool to 30 °C, then add the butter and mix for one minute until smooth and shiny.
- Pour into small bowls and refrigerate for two to three hours.
The crumble:
- Brush the brick pastry sheets with butter, then sprinkle with powdered sugar, cinnamon and allspice. Cut into fine strips, and use them to assemble little nests.
- Place on a baking sheet covered with parchment paper, and bake for a few minutes at 140 °C.
- Gently top each bowl of cream with a baked nest before serving.
Ingredients
- 125 g clementine juice
- Juice of one lemon
- Zest of one lemon and one clementine
- 5 small eggs
- 90 g sugar
- 120 g butter, cut into small pieces
For the crumble:
- 2 sheets brick pastry
- 40 g melted butter
- 20 g powdered sugar
- ½ teaspoon cinnamon and allspice
Utensil
Saucepan
Why use a saucepan?
Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)
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