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Orange cream.
1 serving
One pack of vanillin (powder) is mixed with 20g flour, diluted into 500g cold milk and added 80g sugar. Boil the mixture for 2-3 minutes (from the moment of boiling), stirring continuously, until thick. Add the grated orange zest, preliminarily mixed with 40g of sugar, to the hot mass and mix until completely cooled. Add 120 g of butter to the cooled cream.
One pack of vanillin (powder) is mixed with 20g flour, diluted into 500g cold milk and added 80g sugar. Boil the mixture for 2-3 minutes (from the moment of boiling), stirring continuously, until thick. Add the grated orange zest, preliminarily mixed with 40g of sugar, to the hot mass and mix until completely cooled. Add 120 g of butter to the cooled cream.
butter - 120 g, vanilla - 1 pack, sugar - 80 g, milk - 500 g, flour - 20 g
