Orange Cream: a few simple recipes

A wonderful orange tincture - truea unique dessert. It will become an ideal filling for tubules and eclairs, tartlets and shortcakes from short pastry, buns and cakes, an excellent decoration for cupcakes and muffins. It perfectly combines with many types of dough: an orange cream for a biscuit, puff cake, a copper, brewed products will do. Finally, this dessert can simply be eaten with spoons, adorned with cocoa powder or chocolate crumbs.

Brewed: recipe number 1

The custard orange cake cream has a fabulous taste and a characteristic sourness, so well combined with a sweet dough.

What do you need:

• one orange;
• one lemon;
• four eggs;
• 100 grams of butter;
• 100 grams of granulated sugar.

Procedure:

1. Wash fruits, peel them carefully using a grater, without touching the white layer.
2. Squeeze the juice from the pulp of orange and lemon.
3. Combine the citrus juice, zest and sugar in the container, add the eggs and mix properly.
4. Place on a steam bath, put butter slices and cook until thickened, with constant stirring.

The second way to prepare custard

This orange cream is prepared on cream and turns very gentle and easy.

What do you need:

• orange juice - half a glass;
• orange peel - two table spoons;
• flour - two table spoons;
• sugar - three quarters of a glass;
• lemon juice - two table spoons;
• fat cream - half a cup;
• eggs - 1 piece.

Procedure:

1. Whip the cream and put them in the refrigerator.
2. In a container break the egg, add sugar and mix.
3. Add the juice of orange and lemon, orange peel and flour, mix and put on a small fire.
4. With constant stirring, cook until thickened without boiling.
5. Remove from heat and cool.
6. Combine the cooled mixture with whipped cream and gently mix.

Creamy orange cream

The recipe is very simple, the products willminimum. Aromatic cream is perfect for smearing biscuit cakes and filling cakes from custard, puff pastry and sandbasket.

What do you need:

• two oranges;
• 200 grams of butter;
• a glass of sugar sand.

Procedure:

1. Oranges in the peel pour water, place the container on the fire, bring the contents to a boil, cook for about five minutes. Drain the water, repeat the brewing two more times.
2. Remove the container from the heat, pour out the water, allow the fruits to cool.
3. Cut the oranges into slices and take out the grains.
4. Grind the fruit slices together with the peel in the blender.
5. Remove the oil in advance from the refrigerator to make it soft.
6. To the softened oil, add the granulated sugar and beat it with a mixer until lush.
7. Put the orange mass in the oil and beat again.

Cream soufflé

The orange and gelatin cream has a gentle and at the same time rich taste and is prepared for only half an hour. This is the ideal solution for smearing biscuit impregnated with liqueur.

What do you need:

• one or two oranges;
• 15 grams of gelatin;
• 1/2 liter of cream;
• a glass of sugar.

Procedure:

1. Grate the orange peel on a grater and grind it with two tables. with spoons of sand.
2. Squeeze out the orange juice (should be at least half a glass), boil and strain it, soak gelatin in it.
3. When the gelatin swells, put it in a water bath to completely dissolve.
4. Beat cream until peaks and gently combine them with sugar, zest and orange juice with gelatin.
5. Remove the finished cream in the refrigerator.

Cottage cheese and orange

This orange cream for the cake has a delicate taste and literally melts in the mouth, while it is prepared simply and quickly.

What do you need:

• two oranges;
• 0,6 kg of cottage cheese;
• 0.2 liters of cream;
• two tablespoons of lemon juice;
• five tablespoons of sand;
• 20 grams of gelatin.

Procedure:

1. Soak gelatin in boiled chilled water (1/2 cup).
2. To make the cottage cheese homogeneous, it must be wiped through a strainer and blended with a blender.
3. Peel oranges from the peel, remove the bones, cut into pieces, turn into puree blender.
4. Add two spoons of sugar to the orange and mix thoroughly.
5. Gelatin put on fire and heat until it is completely dissolved (but do not boil), then combine with orange.
6. Whip the cream and mix them with the cottage cheese.
7. Add the remaining three tablespoons of sugar, orange with gelatin and lemon juice.
8. All as it is necessary to mix.

The orange cream is ready. They can spread biscuit cakes, fill cakes, serve as a dessert, sprinkle with chocolate crumbs or orange peel.