CHEF JEFF — ONE BYTE AT A TIME: Tangelo PuddingConsider some in-season citrus for your next dessert.
By: Herald Staff Report,
Consider some in-season citrus for your next dessert.
1 tablespoon finely grated tangelo zest (from 2 to 3 tangelos)
1 tablespoon sugar
3 tablespoons cornstarch
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.