Tangerine and almond cream, without milk or eggs, recipe in a pot and also with the Thermomix.
A quick and light recipe that you will gladly make and use for many preparations.
We will need a nice tangerine juice, but you can also make it with clementines or oranges.
It is a basic cream that can be used to fill cakes, pastries, or tarts, or simply served with a spoon.
Store it in the fridge, and when you need it, a whisk and it’s ready to be enjoyed.
You will also find dietary recipe indications.
N.B. The almond flour and almonds as decoration will make the cream suitable for diabetics because the proteins they contain counteract the glycemic index of the juice.
I have thought of these recipes for you:
- Cost: Very economical
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Boiling, Cooking with kitchen robot
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 190.09 (Kcal)
- Carbohydrates 37.49 (g) of which sugars 8.30 (g)
- Proteins 3.35 (g)
- Fat 13.74 (g) of which saturated 4.60 (g)of which unsaturated 4.51 (g)
- Fibers 2.24 (g)
- Sodium 6.92 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s do the shopping
- 1.69 cups tangerine juice (filtered)
- 4.23 oz erythritol (or 1.41 oz of stevia if not diabetic 4.23 oz sugar)
- 2.70 fl oz water
- 1.06 oz oat flour (or fiberPasta or if not diabetic cornstarch)
- 1.41 oz butter
- Half teaspoon cinnamon powder
- 2 tablespoons almond flour
- as needed almonds
Tangerine and Almond Cream
Tools
What you need to make
- 1 Pot or the Thermomix
- 1 Whisk
- 5 Bowls
- 1 Juicer
- 1 Strainer
Steps
To make the
In a pot, we will start by making the tangerine juice with a juicer and then filtering it with a fine mesh strainer.
Mix the powders together and transfer them to a pot.
Mix the juice with water, and gradually add it to the powders.
Gradually add the juice and water mixture to the pot with the powders, and whisk gradually to prevent lumps from forming.
At this point, put the pot on the fire and bring to a boil, stirring continuously until you get a gelatinous and transparent cream consistency.
Turn off the heat and add the butter, stirring until it is completely melted.
Pour the obtained cream into a bowl with plastic wrap on top, let it cool, then cool it in the refrigerator for at least 3 hours before using.
If you want to serve it with a spoon, you can decorate it with almonds and another sprinkle of cinnamon.
Place in the bowl the tangerine juice, erythritol or sugar, flours, and a pinch of cinnamon, and cook: 15 min/Varoma/speed 1 with the basket instead of the measuring cup.
Now add the butter and mix for 1 minute at speed 1 with the basket instead of the measuring cup.
Transfer into 5 molds or a single bowl and let it cool.
Cover with plastic wrap and store in the fridge for at least 3 hours.
If you want to serve it with a spoon, you can decorate it with almonds and another sprinkle of cinnamon.
Tangerine and almond cream without milk and without eggs, keeps in the fridge for up to 3 days
Tangerine and almond cream without milk and without eggs, keeps in the fridge for up to 3 days
FAQ (Questions and Answers)
Tangerine and Almond Cream
Questions: Can I use other citrus fruits?
Yes, certainly, and I advise you each time to taste the juice so you can adjust the sweetener or sugar accordingly.
Moreover, if you will use lemon juice, I recommend doing half and half with water.Yes, certainly, and I advise you each time to taste the juice so you can adjust the sweetener or sugar accordingly.
Moreover, if you will use lemon juice, I recommend doing half and half with water.
