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Saturday, February 05, 2011

Cardamom Yogurt Pudding with Orange and Cinnamon Honey Syrup

The Altitude Adjustment Section
Sometimes a simple pudding is all you need. Garnish with your choice of fresh fruit.

2 cups plain, full-fat Greek yogurt
6 tablespoons sugar
1 teaspoon vanilla
6 teaspoons water
2 teaspoons rose or orange blossom water
2 teaspoons powdered gelatin powder
1/4 teaspoon ground cardamom (available at Ziggy’s)
4 navel orange
4 tablespoon mild honey (preferably orange blossom)
1/4 teaspoon cinnamon

Whisk together yogurt, sugar, and vanilla in a small bowl until sugar is dissolved. Put water in a saucepan, then sprinkle gelatin and cardamom evenly over water. Let stand 1 minute to soften. Heat mixture over low heat, stirring, until gelatin is dissolved, about 30 seconds. Whisk hot gelatin into yogurt until combined well. Pour yogurt into 4 ounce ramekins and chill, covered, until set, about 1 1/2 hours.

While yogurt is chilling, cut peel and white pith from 2 orange with a sharp knife. Working over a small bowl, cut segments free from membranes from half of orange, letting segments fall into bowl, then squeeze the juice from the other 2 oranges. Bring orange juice, honey, and cinnamon to a simmer in cleaned very small saucepan, stirring, and then simmer until reduced by 1/2. Add orange segments to syrup, gently stirring to coat. Cool to room temperature, about 10 minutes. Spoon syrup over pudding and arrange orange on top. You can also turn puddings out of ramekins onto a plate and serve that way.