Blood Orange Cream
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 2 | whole eggs |
| 170g (3⁄4 cup) | granulated sugar |
| 60g (4 tablespoons) | blood orange juice |
| 30g (2 tablespoons) | lemon juice |
| 1 | orange zest |
| 1 | lemon zest |
| 1 sheet | gelatin, soaked and squeezed of excess moisture |
| 85g (6 tablespoons) | unsalted butter |
1. In a heavy saucepan, whisk together eggs and sugar, and then add lime and lemon juices and zest.
2. On medium heat, bring mixture to a boil, stirring constantly, as it will easily scorch on the bottom.
3. When the mixture boils and is quite thick, remove from heat, add the gelatin and emulsify the butter into
the lemon curd in small amounts. Strain through a fine mesh sieve and chill in an ice water bath.
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