Gastronomixs

Blood orange crémeux

The addition of the calamansi and lime to the crémeux creates a beautiful balance of sweetness, tartness, and bitterness.

Makes 1370g.

 

Blood orange crémeux

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Ingredients

215

g

egg yolks

160

g

sugar

635

g

whipping cream

350

g

blood orange coulis

50

g

calamansi coulis

50

g

lime coulis

18

g

gelatin, soaked in cold water

Preparation method

  • Beat together the egg yolks and sugar in a planetary mixer.
  • Warm up the whipping cream, blood orange coulis, calamansi coulis, and lime coulis.
  • Dissolve the soaked gelatin in the warm whipping cream mixture.
  • Add the cream mixture to the egg-yolk mixture and mix quickly but thoroughly to create a beautiful crémeux.
  • Pour the crémeux into a mould or, if you wish to create a pipeable version, pour it into a container.
  • If you want to create a pipeable version:
    - Leave the crémeux to cool completely.
    - Once it has completely set, stir the crémeux with a whisk until smooth and creamy.
    - Spoon into a piping bag and refrigerate until use.
  • If you want to make the crémeux in a mould:
    - Freeze the mould containing the crémeux, preferably in a blast chiller.
    - Unmould the crémeux and keep in the freezer.
    - Before use, take the crémeux from the freezer and allow to defrost before use.

Serving suggestions

  • Delicious in a dessert with components of white chocolate, coconut, and yuzu.
  • Surprisingly delicious in a dessert with tonka beans, pistachio, and rose.
  • Combines well with matcha, avocado, and coffee.

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