Orange cream is a sweet preparation for filling desserts such as cakes, pies, or profiteroles, or simply to be enjoyed by the spoonful.
It stands out for its fragrance and orange flavor, a true treat for the palate
This type of cream uses the acidity and natural aroma of oranges to give a balanced taste between sweet and citrus.
It is made with just 3 ingredients, without milk and eggs. Easy and quick, it will win you over at the first taste. I, who cannot live without fruits and vegetables, go crazy for it. Plus, I am lucky to have two orange trees, so I produce it in unlimited quantities between cream and juices.
Remember that oranges are rich in vitamin C and potassium. They offer antioxidant, digestive, anti-inflammatory properties and help reduce cholesterol. They support the immune system and protect the heart and blood vessels, also contributing to the prevention of kidney stones.
This cream represents a refined choice for light and flavorful desserts, perfect for enhancing the natural sweetness of citrus fruits.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Orange Cream
- 1 3/4 cups orange juice
- 5 tbsps cornstarch
- 3/8 cups granulated sugar
- 1 orange zest
Tools
- 1 Saucepan
- 1 Citrus Juicer
- 1 Strainer
- 1 Grater
- 1 Whisk
Steps for Preparing the Orange Cream
Choose organic or locally sourced oranges, cut them in half, and juice them with an electric citrus juicer.
Strain the juice with a fine strainer to remove seeds and pulp residues, to obtain a smooth liquid without impurities.
With a grater, grate the outer colored part of an orange peel, which is rich in aromatic essential oils. Avoid grating the white part (albedo), which has a bitter taste.
In a saucepan, sift the cornstarch and add the sugar, and mix with a hand whisk until you get a uniform mixture. Mixing the dry ingredients well is important to prevent lumps from forming once combined with the juice.
Gradually pour the orange juice into the starch and sugar mixture, stirring constantly with a whisk to blend the liquids well and prevent lumps from forming.
Continue stirring until the mixture is completely homogeneous and add the grated orange zest
Place the saucepan over medium-low heat and continuously stir with a hand whisk or a wooden spoon, making sure to reach the edges and the bottom of the saucepan.
During cooking, the mixture will start to thicken. Continue stirring until it reaches a smooth and silky consistency. You will know it is ready when the cream begins to bubble slightly and holds its shape when stirred. The process takes about 5-7 minutes.
Keep in mind that it thickens further as it cools
Pour the cream into a glass or ceramic container and to prevent a skin from forming on the surface, cover it with plastic wrap directly on the surface, pressing the wrap directly onto the cream.
Let it cool at room temperature or place it in the refrigerator for a thicker cream.
Storage
Orange cream can be stored in the fridge for 2-3 days in an airtight container or covered with plastic wrap.
It is not advisable to freeze it
Before reusing the cream, mix it vigorously to restore a smooth consistency. If it is too thick, add a bit of orange juice or water to soften it.
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FAQ (Questions and Answers)
Can I use packaged orange juice?
Yes, but fresh juice is recommended for a more natural and intense flavor.
Can flour be used instead of cornstarch?
Yes, but cornstarch makes the cream smoother and silkier.
Can I use it hot?
It’s better to let it cool to achieve the ideal consistency, but it can be used hot for filling desserts like crepes or cakes.
Can I replace sugar with erythritol?
Yes, certainly, with 120 grams
