CHEF JEFF — ONE BYTE AT A TIME: Tangelo Pudding

Consider some in-season citrus for your next dessert.

Tangelo Pudding

1 tablespoon finely grated tangelo zest (from 2 to 3 tangelos)

1 tablespoon sugar

3 tablespoons cornstarch

Salt

2 cups freshly squeezed tangelo juice (from 10 to 12 tangelos)

1 tablespoon unsalted butter

1 tablespoon orange flower water

1½ teaspoons honey

In bowl, smash tangelo zest with sugar to moisten sugar with fruit’s aromatic oils. Transfer to 1-quart heavy-bottom saucepan along with cornstarch, pinch of salt. Whisk in just enough of juice to make smooth slurry. Add remaining juice; whisk to smooth. Place pan over medium heat; gently bring to boil. Cook, stirring frequently, until juice thickens. Cook for 1 minute more; remove from heat; whisk in butter, orange flower water, honey. This makes generous 2 cups. Divide pudding among juice glasses, refrigerate until set, about 2 hours.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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