Tangerine Honey Pudding
1/4 cup cornstarch
1 pinch sea salt (1/8 teaspoon)
4 cups of lowfat milk or soymilk
1/4 cup + 1 tablespoon honey
1/2 tablespoon tangerine zest 2 cups chopped tangerines, seeded, skinned, membranes removed
Combine cornstarch, salt in medium heavy bottom pot. You will need to mix constantly. Turn on the heat to medium and slowly, mixing energetically, pour in the milk. When the liquid mixture is warm, add the honey and zest. The mixture will thicken and boil. Don't forget to keep mixing while it boils for about three more minutes or so: you are looking for an almost pudding like consistency because it will thicken some more as it cools. Turn off the heat and let cool, mixing every five minutes. Add the tangerine pieces and transfer to a glass bowl or storage jar and refrigerate for at least 4 hours.
Thursday, January 15, 2009
250 g sugar
150 g de cake flour
140 ml clementine juice (70ml+70ml)
Pre-heat the oven to 180ºC. Grease and line with parchment paper 8 small cake moulds. Whisk egg yols with sugar. Add the firmly whisked egg whites, the flour and 70ml of juice. Pour the dough into the moulds and bake for 10-15 minutes. Pour the remaining juice (sweetened as desired) over the warm cakes. Unmould when cold. Decorate with clementine segments.