Desserts · Peruvian cuisine
Clementine Cream
A simple dessert that brings together the flavors of France and a Peruvian's nostalgia.
- Total time3 h 45 min
- Servings12
- DifficultyEasy
Living in France has been a fascinating experience. I have to admit I am still adapting to some flavors, and personally I have a particular block with certain tastes, but that doesn't mean I haven't found dishes and desserts that have won me over. As a Peruvian, I am always looking for connections between my culture and that of the country I now call home. Clementine Cream is one of those small discoveries that surprised me with its simplicity and freshness. I don't know whether this dessert belongs to any particular country, but I discovered it here. With just cream, clementines and sugar, this dessert captures the essence of homemade flavors, proving that sometimes the simplest things are the most delicious.
But while I enjoy this simple recipe here in France, I can't help noticing how much it has in common with some of the sweets that are part of my beloved Peruvian culture. For example, crema volteada is our version of flan, with that velvety texture that melts in your mouth. And alfajores, with their soft dough and manjar blanco filling, could well be cousins of French sablés. These similarities make me think that cooking, like music, has a universal language that connects hearts and traditions.
Making a dessert like Clementine Cream not only lets me enjoy a different flavor, it also makes me reflect on how cultures are not as far apart as they seem. This sweet, simple but full of character, reminds me that food has the power to bring us together, no matter where we are.
I invite you to make this recipe at home, and if you want to keep exploring those connections between Peru and France, don't miss our crema volteada and alfajores. You will discover that, through flavors, distances shrink and cultures intertwine in a magical way.
Did you like this recipe? ✨
Save it, share it or make it this weekend. And don't forget to subscribe for more authentic, easy Peruvian recipes!
Clementine Cream
- Prep time
- 30 min
- Cook time
- 15 min
- Resting time
- 3 h
- Total time
- 3 h 45 min
- Servings
- 12
- Difficulty
- Easy
Best season: Summer, Spring
Ingredients for Clementine Cream
How to Make Clementine Cream
Cut 6 clementines in half
Wash the clementines well and carefully cut them in half. Remove the pulp without breaking the peel, which we will use later (if you like, you can also use small ramekins if you have them; it's up to you).
Zest the clementines
Zest the 2 remaining clementines, for the cream and for decorating.
Squeeze the juice from the clementine pulp.
Using a sieve and a spoon, squeeze out all the juice; about 3 tablespoons will be enough.
Make the cream in a saucepan over medium heat
Put half of the zest in the saucepan and wait for it to dry a little, then add the cream and the sugar (as a suggestion, the amount of sugar depends on your taste; you can use less than suggested). Stir patiently until it starts to thicken. When it has a thick texture, turn off the heat and add the clementine juice.
Let it cool, then serve
Let it cool for at least half an hour. Once it is lukewarm, spoon it into the peel halves we prepared at the beginning, and top with a little zest to decorate.
Refrigerate
It needs to rest for at least 3 hours, and then enjoy.