This electric orange pudding is great for someone who’s longing for dessert but trying to say no. Tangelos are big and juicy with a decidedly round and sparkly flavor, but any tangerine-type citrus at its sweet prime will be a good bet. A mixture of citrus-grapefruits, tangerines, blood oranges, a bit of lime-is also intriguing, a kind of tutti-frutti. Or use just blood orange juice, if you can find it.
If you choose to use bottled juice, look for one that is freshly squeezed, if possible. I have occasionally found some fine juices at farmers’ markets and farm stands where citrus are plentiful.
Yield: Makes four ½-cup servings
1 heaping teaspoon finely grated tangerine, tangelo, or other citrus zest
1 tablespoon organic sugar
3 tablespoons organic cornstarch
2 cups fresh tangelo juice (from 10 to 12 tangelos) or mixed citrus juice
Tiny pinch of salt
1 tablespoon unsalted butter
1 teaspoon bottled yuzu juice or 1 tablespoon orange-flower water
Stevia, orange blossom honey, or agave nectar, to taste
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.
3. Divide among juice glasses or Champagne glasses. Refrigerate until set, about 2 hours. (If you’re not counting calories too carefully, this pudding is great with a dollop of whipped cream.)