Tangerine and Blood Orange Pudding with Whipped Cream and Chocolate
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 FactsPer 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.
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Directions1. 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.