Spiced Orange Cream

This orange cream (without the cinnamon) was a well-kept family secret for a long time. My grandma would regularly make it as dessert for her Sunday lunch, and my mum has served it at many a dinner party. When I asked her for the recipe, she said she’d only give it to me if I promised not to share it on my blog or in any of my books. Now, I’m not one for breaking promises, but after years of me begging to publish it, my mum and grandma finally caved and allowed me to use it here. Needless to say I am really grateful for this and I have learnt one invaluable lesson: persistence pays off, yay!

You can watch how to make this recipe here.

If you want the recipe in Luxembourgish you can find it here.

This is a recipe from my book “Home Sweet Home – My Luxembourg”.

This quick step-by-step video was filmed together with Auchan in 2018.

December 17, 2016

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Steps
To
Make

Spiced Orange Cream

2 eggs
120g sugar
1 tsp vanilla sugar
a pinch of cinnamon
3 oranges
½ lemon
160ml cream
2 tsp cornstarch

Prep: 30 mins + 2h cooling – Serves 4 – Easy

Crack the eggs into a saucepan and mix with the sugar, vanilla sugar and cinnamon.

Squeeze the juice from the oranges and lemon and pass through a sieve to remove any pulp.

Add the orange and lemon juice to the saucepan with the eggs and mix.

Mix 2 tbsp of cream with the cornstarch and add to the egg mix, whisking until the cornstarch has dissolved.

Place the saucepan over a medium heat, keep whisking and warm the liquid until it thickens.

Once the liquid has thickened and covers the back of a spoon, pour into a serving bowl and leave to cool.

Once it is completely cool, beat 150ml cream in a separate bowl until stiff. Fold the whipped cream into the cooled egg mix until you get a smooth mousse.

Distribute between four serving bowls, dust each portion with some cinnamon and serve with butter cookies.

TIPS:
• This cream can be made with all kinds of fruit juices. Why not try it with regional apple or cherry juice next time?
• The cooked part can be prepared in advance, even the day before; simply add the whipped cream up to 2 hours before serving.

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