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Blood Orange Cream

Smooth, lusciously light, & seasonal - this blood orange cream can be used in porridge, with cream, or in choux buns.
Servings: 2 cups
Author: Vicki


  • 1/2 cup blood orange juice (about 2.5 oranges worth
  • 2 tbsp lemon juice
  • 3 large eggs
  • 1 large egg yolk
  • 3/4 cup caster sugar
  • 1/2 tsp vanilla extract*
  • 225 g salted butter, cubed into 1-inch pieces


  • Bring a pot of water to a simmer.
  • In a heatproof bowl combine the blood orange juice, lemon juice, the eggs + yolk, and the sugar. Be sure to whisk together the ingredients immediately to stop the sugar cooking the eggs. Place the bowl over the simmering water – making sure that the bowl doesn’t touch the water – & cook, whisking continuously, until the mixture hits 180°F/82°C on a thermometer, about 18-minutes. The mixture should be thick enough to leave a trail through the cream.
  • Remove the bowl from the heat &  set aside. Whisking occasionally, let the mixture cool to 140°F/60°C. If there are some traces of cooked egg yolk in the cream, strain it through a sieve into a clean bowl.
  • When the cream is ready, use an immersion blender (or transfer to a food processor) to combine the butter into the mix one cube at a time, combining thoroughly before adding the next cube. The cream should be pale & quite thick by the time you are finished.
  • Transfer the cream to an airtight container with a layer of cling film pressed directly on top. Keeps in the fridge for up to 7 days.