The egg-free orange cream without eggs is a very versatile, aromatic, delicious, fresh preparation, perfect for spreading or accompanying desserts and ice creams; it can also be used to fill and decorate cakes, cream puffs, or simply enjoyed as a spoon dessert. It can also be prepared with ingredients that do not contain gluten or lactose, without losing its goodness. This recipe is very easy, quick, and requires few ingredients, all easily available. With the egg-free orange cream, we will prepare highly decorative and delicious desserts, with little effort. Try it as a filling for pandoro or to coat cakes and various pastries.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 500 grams
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 200 ml fresh orange juice
- 70 g granulated sugar
- 25 g gluten-free potato starch
- 1 g fine salt
- to taste grated orange zest
- 200 ml fresh whipping cream (also lactose-free)
Tools
- 1 Whisk
Steps
1) In a saucepan, sift the starch (cornstarch is fine too), add the fine salt, sugar, grated zest, and finally pour in the orange juice. Stir with a steel whisk and cook on the smallest burner over medium heat until the liquid starts to thicken, stirring often (it takes about 5 minutes). Turn off the heat and let cool. Once cooled, it will have an almost gelatinous consistency.
2) When the orange mixture is cold, begin whipping the fresh cream (well-chilled from the fridge). As soon as the whisks begin to leave marks in the cream, add the orange mixture and continue to whip the cream for about 50 seconds, until it’s well firm and fluffy.
Our orange cream is ready to use, although I recommend letting it rest for a few hours to allow the flavors to develop fully. It keeps in the fridge, well covered, for up to 2/3 days.
If you need a cream that is softer (like in the photo below), perfect for spreading or accompanying desserts but not for coating or decorating them, add 250 milliliters of cream instead of 200.
