Deborah Madison's Tangelo-Tangerine Pudding
Deborah Madison's Tangelo-Tangerine Pudding could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. This dessert has 182 calories, 0g of protein, and 3g of fat per serving. This recipe serves 4. For 46 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. A mixture of agave nectar, sugar, finely grated lime zest, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Serious Eats. 35 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 2%, this dish is improvable. Similar recipes are Deborah Madison's Lentil Salad, Deborah Madison's Austere Berry Tart, and Deborah Madison's Two Summer Rhubarb Purées.
Servings: 4
Ingredients:
Stevia, orange blossom honey, or agave nectar, to taste
3 tablespoons organic cornstarch
1 heaping teaspoon finely grated tangerine, tangelo, or other citrus zest
2 cups fresh tangelo juice (from 10 to 12 tangelos) or mixed citrus juice
Tiny pinch of salt
1 tablespoon organic sugar
1 tablespoon unsalted butter
1 teaspoon bottled yuzu juice or 1 tablespoon orange-flower water
Equipment:
sauce pan
whisk
Cooking instruction summary:
Procedures 1 Smash the tangerine zest with the sugar to moisten the sugar with the fruit's aromatic oils. Transfer to a 1-quart saucepan along with the cornstarch, juice, and salt. Stir to dissolve the cornstarch. 2 Turn on the heat, bring the mixture to a boil, and cook, stirring, until the juice has thickened, after just a few minutes. Cook for 1 minute more, then turn off the heat and whisk in the butter and yuzu or orange-flower water. Taste, and if extra sweetener is needed, add a few drops of stevia, orange blossom honey, or agave nectar.
Step by step:
1. 1
2. Smash the tangerine zest with the sugar to moisten the sugar with the fruit's aromatic oils.
3. Transfer to a 1-quart saucepan along with the cornstarch, juice, and salt. Stir to dissolve the cornstarch.
4. 2
5. Turn on the heat, bring the mixture to a boil, and cook, stirring, until the juice has thickened, after just a few minutes. Cook for 1 minute more, then turn off the heat and whisk in the butter and yuzu or orange-flower water. Taste, and if extra sweetener is needed, add a few drops of stevia, orange blossom honey, or agave nectar.
Nutrition Information:
covered percent of daily need
