Home » Lemon cream, Crispy pistachio and orange jelly

Lemon cream, Crispy pistachio and orange jelly

by Ada Parisi
5 min read

Lemon cream and orange jelly. Today I leave you a recipe for a dessert that has the colors of the Sun: is a lemon custard, lying on a soft jelly of Navel oranges and topped by so many bits of crunchy pistachios of Bronte and by a cascade of chopped almonds. A perfect dessert to end a dinner between friends and easy to prepare. If you want to use too, do some shortbread with your hands and accompanied the cream. Gelatine and crunchy you can prepare in advance: the result is guaranteed…. If you like creamy desserts and puddings, take a look at our tiramisu, the Strawberry cream and soft cheese, at milk flan with salted caramel, the zuppa inglese, at risotto with ciliegand and ‘cuccìa‘ Palermo.

Ingredients for 4 people:

for the Orange jelly

  • organic Navel oranges juice 250 ml
  • 40 grams of powdered sugar or cash
  • 23 grams of corn starch or wheat starch

for cream:

  • 500 ml whole milk
  • 250 ml liquid cream
  • 3 egg yolks
  • 6 tablespoons of sugar
  • 3 tablespoons of cornstarch or potato starch
  • grated zest of one lemon

for the crispy

  • 5 tablespoons sugar
  • 50 grams of chopped pistachios
  • the juice of half a lemon
  • chopped toasted almonds as required

First prepare the jelly oranges: wash the oranges and squeeze the juice. Filter it through a sieve. Mix the cornstarch with sugar, then add a little orange juice until you have a smooth batter, Add the rest of the juice and put it to warm over a very low heat, stirring constantly, until it thickens. Pour the Orange jelly 4 cups transparent Fund up to a level of about one centimeter and a half or two and put them in the refrigerator until the frost of oranges you will solidify

Prepare the crispy: crush the pistachios roughly, put sugar with lemon juice (leave aside a few drops) in a non-stick frying pan over low heat and, When the sugar is melted and has taken a honey color, remove from heat and add the pistachios. Pour the mixture onto a sheet of parchment paper moistened with drops of lemon and level it off with a spatula as thin as possible. Let it cool.

For cream, put in a saucepan the yolks with the sugar and slam them with a wooden spoon until the mixture fluffy. Incorporate the flour, stirring constantly, and lemon zest. Add the milk, by absorbing the dose before adding more, Add the cream and place the mixture on the stove, stirring very carefully. When the cream begins to thicken, lower the heat to a gentle boil, stirring carefully for about a minute. Allow to cool.

Composition of the dish: put the cream into a piping bag with a escutcheon and place it in concentric circles on the jelly to the rim of the container. Coarsely with a knife the crispy garnish generously the cream, supplementing with toasted almonds.

THE PAIRING: with this sweet rich, creamy but the acid tones suggest you combine a Moscato d'Asti DOCG: the combination is ideal for the freshness and acidity of the wine, great accompaniment to dessert with its correct flavor. Serve at 8-9 degrees.

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Giulia January 27, 2015 - 14:41

i love desserts and those requiring lemons or oranges…This dessert intrigues me a lot. The sooner you will prepare. Congratulations.

Sicilians creative in the kitchen January 27, 2015 - 15:03

Hello Giulia, Thanks! This is a riot of vitamin C. Basically it's a simple lemon custard with a frost of oranges, but knows so much about citrus trees and is very cool. Let me know! ADA

giusy December 1, 2013 - 09:03

I'm fond of kitchen always looking for new and original recipes, Maybe old but revisited and you are right Brrrrravissimissimi…..
…just a clarification, but in this recipe the cream when and where you put it??? LEGO and I reread but can't find it…..

Sicilians creative in the kitchen December 1, 2013 - 16:59

Hello Giusy, Thanks! You're right, the cream should be added with the milk to the egg yolks and sugar, she jumped the word. I corrected the text, Thank you so much for the alert! A hug!!! ADA

Francesca March 7, 2013 - 16:48

I've got to prove without a doubt… :-)

fratelli_ai_fornelli March 7, 2013 - 16:51

And let me know if you like!

Manuela February 27, 2013 - 15:20

the crispy for me is the best…great dessert!! congratulations

fratelli_ai_fornelli March 1, 2013 - 19:38


Joseph February 1, 2013 - 19:05

Wonderful recipe suitable for young and old.

fratelli_ai_fornelli February 1, 2013 - 19:31

Thanks…Toddlers crisp is a tidbit. I'm not small but I love it…

Jerry January 30, 2013 - 17:29

I'll still have my compliments !!!!!

fratelli_ai_fornelli January 30, 2013 - 23:29

Thank you, danke, Thank you. Thank you very much…

Bianca January 30, 2013 - 13:44

…now that I found you…who has more!!!!
Want to touch the screen of the pc and “Soak the finger” in this wonder!!!

fratelli_ai_fornelli January 30, 2013 - 14:09

Thank you very much!!! Is’ beautiful when something you cook with love love to someone…

Luisella January 30, 2013 - 12:48

really beautiful and very sunny as presentation… fantasic!!!!

fratelli_ai_fornelli January 30, 2013 - 14:10

Thanks a lot dear, was Brill just did…with sunlight rather than that of the kitchen….


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