Jiangxi-style Crema del Re

Ingredients

In this Jiangxi-style adaptation, the traditional Italian Crema del Re is transformed into a lotus seed soup. The original recipe's custard-like consistency is replaced with a silky texture, and the lotus seeds bring a distinct nutty flavor to the dish. The addition of rock sugar enhances the sweetness, while still maintaining the essence of the original recipe. We alse have the original recipe for Crema del re, so you can check it out.

• 200g (7 oz) lotus seeds 200g (7 oz) lotus seeds
• 1 liter (4 cups) water 1 liter (4 cups) water
• 100g (3.5 oz) rock sugar 100g (3.5 oz) rock sugar
• 500ml (2 cups) milk 500ml (2 cups) milk
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• Optional: crushed pistachios for garnish Optional: crushed pistachios for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 3g
• Carbohydrates (total, sugars): 45g, 25g
• Protein: 8g
• Fiber: 4g
• Salt: 0.1g

Preparation

1. 1.
   Rinse the lotus seeds thoroughly and soak them in water for at least 2 hours.
2. 2.
   Drain the soaked lotus seeds and transfer them to a pot. Add water and bring to a boil. Reduce heat and simmer for 1 hour until the lotus seeds are tender.
3. 3.
   In a separate saucepan, heat the milk over medium heat until it starts to steam. Do not let it boil.
4. 4.
   In a small bowl, dissolve the cornstarch in a little water to make a slurry.
5. 5.
   Add the rock sugar to the lotus seed pot and stir until dissolved. Slowly pour in the milk, stirring continuously.
6. 6.
   Gradually add the cornstarch slurry to the pot, stirring constantly until the soup thickens to a smooth consistency.
7. 7.
   Remove from heat and stir in the vanilla extract.
8. 8.
   Serve the Jiangxi-style Crema del Re warm, garnished with crushed pistachios if desired.

Treat your ingredients with care...

• Lotus seeds — Make sure to soak the lotus seeds for at least 2 hours to soften them before cooking. This will ensure they become tender and blend smoothly into the soup.

Tips & Tricks

• For a richer flavor, you can substitute half of the milk with coconut milk.
• If you prefer a sweeter soup, adjust the amount of rock sugar according to your taste.
• To enhance the aroma, you can add a few drops of lotus seed extract to the soup.
• If you don't have cornstarch, you can use tapioca starch as a substitute.
• Leftover soup can be refrigerated and enjoyed cold as a refreshing dessert.

Serving advice

Serve the Jiangxi-style Crema del Re warm in small bowls or cups. It can be enjoyed as a dessert or a comforting snack. Pair it with some traditional Jiangxi pastries or fresh fruit for a delightful combination of flavors.

Presentation advice

To enhance the presentation, sprinkle some crushed pistachios on top of the soup. The vibrant green color of the pistachios will add a pop of color and a pleasant crunch to each spoonful.