Tangelo Pudding (via Bruce Blavin)


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


1 tablespoon sugar

1 tablespoon unsalted butter

3 tablespoons cornstarch

1 tablespoon orange flower water

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

1 1/2 teaspoons honey

1 cup of whipping cream

2 tablespoons sugar



  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.

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.

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

4. Whip the cream and sugar until stiff and put a dollop of whipped cream on top before serving


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