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