When the sun returns, our cravings for fresh and fruity desserts come back. We pull the picnic baskets out of the closet and organize drinks with friends. It is time for tarts, creams, and fruit salads: light and colorful treats. Welcome to spring!
Influencer kayla breeden falconer, also known as kaylaskitchandfix, shares recipes that are balanced, aesthetic, and easy to reproduce.
In her citrus cream recipe, she values the fruit in its entirety by using the zest, the juice, and even the peels as a container, a beautiful zero-waste alternative.
An aesthetic dessert thanks to a zero-waste technique
First, she cuts the oranges in half and removes the pulp with a spoon, being careful not to break the peels. The preparation is similar to a lemon curd but without eggs or butter. In a saucepan, she mixes cream and sugar.
Once heated, she adds the juice, zest, a pinch of salt, and vanilla extract.
The mixture is then poured into the orange peels or small glasses. After 4 hours of resting in the refrigerator, these dessert creams are ready to be enjoyed! It is the perfect dish to conclude a spring meal, and can even be adapted using ready-made fruit juice regardless of the season.
Orange and mandarin dessert cream recipe
- Prep time: 10 min
- Resting time: 4 h
- Cooking time: 15 min
- Serves: 6 to 8 people
Ingredients:
- 5 oranges
- 25 cl of heavy cream
- 125 g of sugar
- 1 tablespoon of mandarin zest
- A pinch of salt
- ½ tablespoon of lemon juice
- 3 tablespoons of mandarin juice
- 1 teaspoon of vanilla extract
Preparation: zest one mandarin and cut the oranges in half. Remove the segments carefully to keep the peels intact.
Squeeze the oranges and filter the pulp to keep only the juice.
Pour the cream and sugar into a saucepan. Bring to a boil over medium-high heat, stirring until the sugar is dissolved. Reduce the heat to medium and boil for 3 minutes while stirring constantly. Adjust the heat to prevent the mixture from overflowing.
Remove from heat, then stir in the orange, mandarin, and lemon juices, along with the vanilla, salt, and zest. Let it rest for 10 minutes to cool. Arrange the orange halves on a rimmed baking sheet. Strain the filling, pour it into the peels, and cover.
Refrigerate for 3 to 4 hours until set. Once firm, sprinkle with chocolate shavings and extra orange zest. Enjoy!
