- Energy value for 4 people: kcal 883,3 – Carbohydrates: 169,2 g – Proteins: 27,7 g – Lipids: 14 g – Total fiber: 4 g
- Energy value 1 person: kcal: 220,8 – Carbohydrates: 42,3 g – Proteins: 6,9 g – Lipids: 3,5 g – Total fiber: 1 g
- 300 ml semi-skimmed milk
- 200 ml mandarin juice (about 4 mandarins)
- 2 eggs
- 50 g of Demerara cane sugar
- 40 g of corn starch (Maizena)
- 40 g of rice flour
- grated zest of 4 untreated tangerines
- 1 heaping teaspoon ground cinnamon
20′ minutes before starting to pull out the eggs from the refrigerator (in this time they will reach room temperature) whip them with sugar until they double their volume and the mixture becomes clear and foamy.
In a medium saucepan put the starch and flour, mix together these two powders. Add the milk, tangerine juice (both strictly cold), cinnamon and grated rind, mixing everything with a whisk. It is ready when you get a fairly thick cream.
Turn off, pour into a low and wide container and let cool by covering with “contact” film to prevent the skin from forming on the surface.
Very light and sweet idea of a dessert with a Christmas air to propose to end the Christmas lunch in the healthiest way possible.
The protagonist of this recipe is Mandarin, a small citrus fruit of this cold season rich in water, mineral salts, simple sugars and vitamins. Among its various properties, it is an excellent source of ascorbic acid (vitamin C), a micronutrient with antioxidant action that can help fight free radicals, preventing cellular damage. In addition, some studies suggest that Mandarin may help reduce the risk of liver cancer.
This Mandarin cream is also suitable for patients who, due to the medical-oncological treatment, suffer from mucositis/ xerostomy and therefore need a creamy sweet and easy to consume.
Thanks to this dessert no one can give up the sweet taste that brings Christmas inside our homes.