Citron Cream

Name: Citron Cream
Yield: Yield: 961 g/2 lb 1.76 oz
Cuisine: United States
Ingredients: Gelatin sheets, silver, bloomed in cold water, excess water squeezed off 11 g .39 oz 1.14%; Citron zest 10 g .35 oz 1.04%; Sugar 150 g 5.29 oz 15.61%; Heavy cream 600 g 1 lb 5.12 oz 62.43%; Egg yolks 190 g 6.7 oz 19.77%

Preparation info

Yield:
961 g

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Heavy cream 600 g 1 lb 5.12 oz 62.43

Americas
United States
Dessert
Gluten-free

Method

Make a crème anglaise with the heavy cream, sugar, citron zest, and egg yolks using the method for crème anglaise. Zest the citron directly into the pot where you will be making the crème anglaise base to obtain the strongest possible flavor.
Once the crème anglaise is cooked, pass it through a fine-mesh sieve and cool it over