Tangerine and Blood Orange Pudding with Whipped Cream and Chocolate

Tangerine and Blood Orange Pudding with Whipped Cream and Chocolate

Ingredients

Serves 6

1 teaspoon finely grated zest of 2 tangerines or 1 blood orange
1 tablespoon sugar
3 tablespoons plus 2 teaspoons cornstarch
3 cups freshly squeezed tangerine juice and/or blood orange juice
2 tablespoons butter
1 tablespoon plus 2 teaspoons orange flower water
stevia extract, to taste
1/2 cup whipping cream
1 tablespoon powdered sugar
good-quality dark chocolate (70 percent cocoa solids) for shaving

Nutrition Facts

Per serving: 199 calories, 53% fat (12 g; 7.4 g saturated), 44% carbohydrate (22 g), 3% protein (1 g), <1 g fiber, 37 mg calcium, <1 mg iron, 36 mg sodium.

Nutrition Note: Long hailed as top sources of vitamin C, citrus fruits are also rich in B vitamins and potassium, both of which protect against heart disease. In addition, oranges and mandarins contain modest amounts of calcium, thiamin, niacin, and magnesium.

Read more Healthy Recipes.

Directions

1. Smash the tangerine or blood orange zest with the sugar to break up the zest and moisten the sugar. Transfer to a 1-quart saucepan; add the cornstarch and juice. Stir well to dissolve the cornstarch.

2. Bring the mixture to a boil, and cook, stirring, until the juice has thickened. Cook 1 minute more, then turn off the heat and whisk in the butter and 1 tablespoon orange flower water. If needed, add a few drops of stevia extract for sweetness. Divide among dessert cups, leaving a bit of room at the top. Refrigerate until set, about 2 hours.

3. Whip the cream with the powdered sugar until it mounds softly, then whip in 2 teaspoons orange flower water. Top each pudding with whipped cream and a few long shavings of dark chocolate.

Recipe Note: This pudding calls for blood orange and tangerine juice but would be just as tasty using one juice or the other.