Tangelo pudding
Tangelo pudding
Rating: (1 rated)
Recipe Yield: Total time: 20 minutes, plus chilling time | Serves 4
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 1 1/2 teaspoons honey

Step 1 In a small bowl using a fork or spoon, smash the tangelo zest with the sugar to moisten the sugar with the fruit's aromatic oils. Transfer the mixture to a 1-quart heavy-bottom saucepan along with the cornstarch and a tiny pinch of salt. Whisk in just enough of the tangelo juice to make a smooth slurry, then add the remaining juice and whisk to smooth.

Step 2 Place the pan over medium heat and gently bring the mixture to a boil. Cook, stirring frequently, until the juice has thickened, just a few minutes. Cook for 1 minute more, then remove from heat and whisk in the butter, orange flower water and honey. This makes a generous 2 cups of pudding.

Step 3Divide the pudding among juice glasses or Champagne glasses and refrigerate until set, about 2 hours.

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