Egg-free mandarin cream is a delicious and fluffy, highly aromatic cream that contains no gluten or lactose. It can be used to fill pies, cakes, alternative tiramisù, croissants, and éclairs. It can also be enjoyed on its own, as a spoon dessert. Try the egg-free mandarin cream as a filling in pandoro; you will offer your guests a different dessert that will be a real success on the holiday table.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: approximately 2 lbs
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1 2/3 cups Milk (also lactose-free)
- 1/4 cup cornstarch (cornflour) (or potato starch)
- 1 pinch Fine salt
- 3/4 cup sugar
- 3 1/2 oz Mandarin juice
- as needed Mandarin zest
- as needed Lemon zest
- 3/4 cup Fresh heavy cream (also lactose-free)
Preparation
Coarsely grate the peel of three mandarins and the peel of half a lemon (without the white inner part).
In a saucepan, sift the cornstarch, add the salt, sugar, and the peels of mandarins and lemon. Add the cold milk and stir slowly until all ingredients are combined.
Cook the mandarin cream on the stovetop over medium heat, stirring continuously until it becomes thick.Turn off the heat and strain the cream, transferring it to another container. Let it cool, then add the squeezed mandarin juice, stir, and cover the cream with plastic wrap.
Begin to whip the cold cream from the fridge; when it starts to thicken, add the mandarin cream (make sure it’s very cold) and continue whipping until you obtain a fluffy and airy cream. The egg-free mandarin cream keeps well in the fridge, properly covered, for at least 3-4 days.
