Jiangxi-style Crema del Re

Recipe

Jiangxi-style Crema del Re

Silky Lotus Seed Soup: A Jiangxi Delight

4.6 out of 5

Indulge in the flavors of Jiangxi cuisine with this delightful twist on the classic Italian dessert, Crema del Re. This Jiangxi-style version infuses the dish with the essence of lotus seeds, creating a silky and comforting soup that will transport you to the heart of Jiangxi.

Jan Dec
Dessert› Frozen Dessert› Crema del re
European cuisine› Mediterranean cuisine› Italian cuisine
Asian cuisine› Chinese cuisine› Anhui cuisine› Jiangxi cuisine

Preparation time

20 minutes

Cooking time

1 hour

Total time

1 hour 20 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free, Nut-free, Egg-free, Dairy-free (if using plant-based milk)

Allergens

Dairy (if using cow's milk), Nuts (if using pistachio garnish)

Not suitable for

Vegan (unless using plant-based milk), Paleo, Keto, Low-carb, High-protein

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.

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.

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