Mandarin Cream

Recipe with beaters and also with the Bimby
The mandarin cream is a light and delicious cream that speaks of my Sicily in all its nuances.
Just taste it, close your eyes, and you will find yourself on my wonderful island.
We can enjoy the mandarin cream by the spoonful or use it to fill sponge cake, tarts pandoro panettone or easter colomba.
Easy to prepare and also quick and economical, suitable even for beginners.
Your guests will be pleasantly surprised, and even after a complete meal, they won’t feel the heaviness of other creams.
The only thing, however, is to be sure that the mandarins or tangerines or clementines are organically grown.
You can use either mandarins, clementines, or tangerines
Let’s go to the kitchen.

Ingredients

Let’s go shopping

1 cup mandarin juice (or clementines or tangerines)
3 egg yolks
1/3 cup corn starch
1/3 cup all-purpose flour
1/3 cup sugar
1 1/4 cups milk
2 tablespoons mandarin zest (grated)

Tools

What we need

1 Citrus juicer
1 Strainer
1 Grater
1 Electric whisk or the Bimby
1 Pot
1 Plastic wrap

Steps

The recipe with the beaters in the pot

Grate the mandarin zest and put it in a small bowl, then squeeze the mandarins and strain the juice
In a bowl combine the egg yolks with the sugar, and whisk until you get a light and frothy mixture
At this point, add the flour, the cornstarch, and the mandarin zest to the mixture,
and add the milk little by little with the whisk running.
As soon as the mixture appears smooth and homogeneous, you can add the mandarin juice little by little while the whisk is running
Transfer the mixture to a pot over low heat and cook, stirring until it thickens
Pour the still hot cream into a bowl and cover with plastic wrap until needed
Here is the mandarin cream ready
Get the juice from the mandarins, strain it, and set aside.
Put the mandarin zest in the bowl with the sugar and pulverize 10 sec speed 10
Collect with the spatula, insert the butterfly, and add the eggs to the bowl, beat for 3 minutes speed 3.
At this point add the flour, the cornstarch, remove the measuring cup and run the Bimby at speed 2 gradually adding the milk and then the mandarin juice.
After all the liquids are added, open the lid, remove the butterfly, close with the measuring cup, and cook for 7 min./195°F/speed 4.
Pour the still hot cream into a bowl
and cover with plastic wrap until needed
Here is the mandarin cream ready.