Orange cream (5)
Instructions
Grate the yellow rind of thin half orange (clean) and place in a small saucepan with the milk; squeeze the oranges and their juice, filtered, to milk.
Add the whole egg, sugar and a pinch of salt; beat the mixture with a small whisk until smooth and homogeneous it well, then bring the saucepan on the stove and cook on low heat, stirring constantly with a small whisk until the cream will discuss the early tremors ' boiling '.
Should not boil.
Immediately remove the Pan from the fire and immerse it in cold water, stirring occasionally until the mixture has cooled.
With a wooden spoon beat the butter foam and it incorporated, a spoonful at a time and always banging, Orange cream; be careful because if the creamy part is not really built to gradually split smonterebbe butter.
It's an excellent cream to use for each type of cookie dough, topping: pan of Spain.
Margherita pasta, pasta genovese, Vienna, etc.
Ingredients and dosing for 4 persons
- 200 g of fresh butter softened
- 125 g of granulated sugar
- 125 g of milk
- 2 juicy oranges
- 1 egg
- Salt