Citrus Pudding: Lighten Up Your Winter Desserts

by Elissa

As the days get shorter and the weather gets colder, one of my consolations is the return of good citrus fruit. I've had this recipe for tangelo pudding bookmarked forever and have been waiting for the return of citrus to give it a whirl. Basically, you make a very simple pudding from fresh-squeezed citrus juice, zest, and cornstarch. Add a little whipped cream and you have a perfectly elegant dessert.

I substituted grapefruit juice for the tangelo juice, added a little more sugar, and skipped the orange flower water (I didn't have any). The result was amazing: fresh, sweet, tart, and tasting much more decadent than you would expect. I used whipped cream from a can, but I'm sure that fresh whipped cream with a little Grand Marnier (as Russ Parsons suggests) would be sublime. I think this would be the an excellent end to a hearty winter meal like braised short ribs or roast chicken. I can't wiat to try it with the oroginal tangelos, and any other citrus I can get my hands on over the next few months!