Citrus budino with crème fraîche

  • Guests 8 people
  • Preparation 20 minutes
  • Cooking 0 minutes
  • Difficulty Easy

Ingredients

For the orange layer

  1. 3 oranges

    1 lime

For the orange cream

  1. 1 orange

    400ml whole milk

    3 eggs (2 yolks and 1 whole egg)

    10g unsalted butter

    3 tbsp cornflour

    2 tbsp sugar

    2 tbsp amaretto

    1 tbsp Grand Fermage thick full light crème fraiche 15% fat

For the lemon curd

  1. 85ml lemon juice

    2 eggs

    110g caster sugar

    30g unsalted butter

For the topping

  1. 100g Grand Fermage thick full light crème fraiche 15% fat

And don't forget to grade the recipe:

Preparation

Method for the orange layer

  1. Zest the lime and set aside half to sprinkle on top of the serving glasses.


  2. Peel the whole oranges and split into segments.
  3. Cut the segments into pieces.
  4. Mix with the lime zest.
  5. Arrange the mixture in the bottom of the serving glasses and chill.

Method for the orange cream

  1. Zest and juice the orange.
  2. Heat the whole milk and Grand Fermage crème fraîche together with the orange zest over a medium heat until it starts to simmer.
  3. Separate the egg yolks of two of the eggs.
  4. Beat the egg yolks and the other whole egg together with the sugar and cornflour.
  5. Add the orange juice.
  6. Pour the warm milk mixture into the egg mixture, add the butter and amaretto and whisk.
  7. Place the remaining mixture back on the hear and whisk until thick.
  8. Pour into the serving glasses.
  9. Cover with cling film and chill for at least 4 hours.

Method for the lemon curd

  1. Zest and juice two lemons.
  2. Whisk the eggs with the sugar.
  3. Add the lemon juice.
  4. Heat the mixture over a medium heat until thick.
  5. Add the butter and lemon zest and mix.
  6. Remove from the heat, cover with cling film and chill.

Method for the assembly

  1. Dollop of spoon of lemon curd onto the orange cream.
  2. Top with a spoon of Grand Fermage crème fraîche.
  3. Decorate with a sprinkling of the reserved lime zest.

And don't forget to grade the recipe:

Tasting-suggestion-recipes-grand-fermage

Gourmet tips

You could also add a dash of lemon and sugar to the crème fraîche before adding it on top of the lemon curd.



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