I didn’t want a tangelo tree. I wanted an orange tree. But somehow my gardener mistook “tangelo” for
“orange” and so I have a young, burgeoning citrus tree laden with tangelos. Believe me, my extensive library of cook
books hardly recognizes this fruit. And
my sous chef thinks tangelo is something performed on Dancing with the Stars, not something edible.
So I was overjoyed that the
Los Angeles Times Food
Section on February 2, 2012 had a recipe for
Tangelo Pudding. Simple
ingredients, easy preparation and only 123 calories – what’s not to like! Plus, now the tangelos in the backyard are
fodder for something other than local vermin.
This recipe results is a lusciously light, creamy non-dairy
delight. Well, that is if you exclude
the Armagnac Whipped Cream I used as a topping.
My sous chef, who takes great pride in being a critic, exclaimed that
the dessert was “Heavenly.” Enough
said. It will brighten the winter
doldrums, and if you live somewhere like me where it is already pushing 90 degrees,
you will find it refreshing enough to squelch the heat.
For the recipe:
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| Tangelos, Cornstarch, Butter, Sugar, Honey and Orange Flower Water |
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| Zest the Tangelos, and juice until you have two cups |
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| Crush zest with the sugar to bring out the oils and aromatics of the zest |
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| Add zest/sugar mixture to cornstarch with a little tangelo juice to create a slurry |
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| Tangelo slurry |
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| Add remaining juice and whisk until smooth, bring to boil and add butter, honey and orange flower water |
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| Place in glasses or champagne flutes and chill for two hours until set |
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| Two hours later - Tangelo Pudding topped with Armagnac Whipped Cream |
