The eggless mandarin cream is a delicious and soft cream, very fragrant and free from gluten and lactose. It can be used to fill pies, cakes, alternative tiramisùs, croissants, and cream puffs. It can also be enjoyed plain, as a spoon dessert. Try the eggless mandarin cream as a filling in the pandoro; it will be a delightful surprise for your guests and a true success on the holiday table.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: about 2 lbs
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 2/3 cups Milk (also lactose-free)
- 6 tbsps cornstarch (maizena) (or potato starch)
- 1 pinch Fine salt
- 3/4 cup Sugar
- 1/2 cup Mandarin juice
- as needed Mandarin zest
- as needed Lemon zest
- 3/4 cup Fresh cream, unsweetened (also lactose-free)
Preparation
Grate the peels of three mandarins and half a lemon coarsely (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 flame, 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, mix, and cover the cream with plastic wrap.
Start whipping the cold cream from the fridge; when it begins to thicken, add the mandarin cream (well chilled, please) and continue whipping until you obtain a soft and fluffy cream. The eggless mandarin cream can be stored in the fridge, well covered, for at least 3-4 days.
