Clementine and white chocolate cream

Clementine and white chocolate cream is a very simple and delicious dessert. Excellent as a spoon dessert, or perfect for filling a cake or other desserts such as cream puffs or éclairs. A dessert with a really tasty and versatile autumn and winter flavor. Let's see what we need to prepare the Clementine and white chocolate cream. Ingredients 15 Clementines (you should have about 300 ml of juice) 80 g Sugar 60 g Cornstarch 1 Eggs 100 g White chocolate Preparation Start the preparation of the clementine and white chocolate cream from the protagonists of the recipe, namely the clementines. First you have to choose ripe clementines, in fact avoid taking them too unripe otherwise the taste will be quite astringent when the dessert is finished. Cut the clementines in half and squeeze them with a juicer. Put the juice in a large bowl and add the sugar and cornstarch. Blend everything with an immersion mixer (or with a whisk) and add the egg. Stir again and pour the mixture of the clementine and white chocolate cream into a non-stick saucepan and cook over low heat for about 5 – 10 minutes. When the clementine cream has set. Add the white chocolate cut into small pieces and let it melt over low heat, stirring often. Let the clementine and white chocolate cream cool. Serve it as a spoon dessert or you can use it to fill other desserts. If you want to eat it as a spoon dessert, put a few white chocolate hedgehogs in the glass before serving.