Orange cream

This orange cream recipe is egg- and dairy-free, making it perfect for vegans and celiacs. Its delicate, light flavor lends itself to a variety of preparations, making it a refreshing alternative to more traditional fillings.

To make this cream, you’ll need to replace the milk with freshly squeezed orange juice, so you need to make sure your oranges are sweet and ripe.
You can use it to fill our pignè or to accompany our lemon cookies!

Here are the ingredients needed for a 4-person serving:

Orange juice: 500ml
Sugar: 120g
Corn or wheat starch: 50g
Margarine: 40g

Method:

Prepare a juice of ripe oranges and strain it to ensure there are no pulp residues. Remove from the heat, combine the starch and sugar, add the orange juice, and whisk well. Place the mixture on the stove over low heat and cook, stirring with a whisk, until the mixture is thick and smooth. Once it reaches the desired consistency, turn off the heat and add the margarine, stirring vigorously.
Let it cool, then use the cream to fill your desserts or to accompany biscuits and pastries.