Citrus Cream

Name: Citrus Cream
Yield: 8 cups (1 L 920 ml)
Ingredients: 2 tablespoons (18 g) unflavored gelatin powder; ⅓ cup (80 ml) light rum; 10 eggs, separated; 12 ounces (340 g) granulated sugar; ¾ cup (180 ml) lemon juice; 3 cups (720 ml) heavy cream

Preparation info

8
cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Do not make this filling until you are ready to use it. You may substitute orange juice for the lemon juice, if desired. If you do so, add 1 tablespoon (45 ml) orange flower water to the juice.

Ingredients

2 tablespoons (18 g) unflavored gelatin powder
⅓ cup (80

Dessert
Garnish

Method

Sprinkle the gelatin over the rum to soften.
Beat the egg yolks with approximately one-quarter of the sugar to the ribbon stage. Add the lemon juice and whip over a bain-marie until the mixture reaches 140°F (60°C) and is light and foamy. Remove from the heat.
Place the gelatin mixture over the bain-marie and heat until just dissolved. Whisk the softe