Mandarin cream

  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Today we’re posting our first recipe from the Gluten-Free Delicacies competition, which we’ve organised together with the Associació de Celíacs de Catalunya. So we decided to have a competition and that’s what we did. On 26th October this year, the Associació de Celíacs celebrates the Festa del Celíac, and we decided to reward the best gluten-free recipes we receive. We can post the first today. Our first entrant is Soraya, who gave us this easy-to-prepare recipe. Let’s go for our fruit!


  • The juice of 8 mandarins.
  • 1 whole mandarin.
  • 6 egg yolks.
  • 1 tablespoonful of refined maize flour.
  • 4 tablespoonfuls of sugar.
  • Mint leaves.


Step 1

Grate the mandarin peel and set aside.

Step 2

Separate the mandarin into whole segments, removing as much of the white skin as possible. Set aside.

Step 3

Mix the flour with the two tablespoonfuls of sugar. Add a squirt of lemon and carry on mixing.

Step 4

Add the egg yolks and beat well. Set aside.

Step 5

Heat the rest of the juice in a pan with the mandarin peel. To stop lumps forming, when the juice starts to come to the boil add a little of the previous mixture and stir well. Put it all in the pan and warm over a low heat until it thickens.

Step 6

Divide the mixture into 4 containers and let it cool down. Put a little sugar in the middle of each bowl and scorch the top with a cooking torch.

Step 7

Arrange some mandarin segments on top and decorate with a sprig of mint.



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