Orange Pudding
by Editorial Staff
The aromatic and delicious orange pudding is a great treat for the whole family. Made on the basis of milk, with the addition of orange juice and gelatin, the dessert is simple and unpretentious to prepare, it turns out to be light and refreshing, and has a seductive creamy taste with citrus notes. Try it!
Cook: 7 hour 50 minutes
Servings: 3
Ingredients
- Oranges (zest and juice) – 2 pcs. (500-600 g)
- Milk – 300 ml
- Sugar – 100 g
- Yolks – 5 pcs.
- Instant gelatin – 25 g
* - For decoration (optional):
- Orange (zest) – 1 pc.
- Mint – 1-2 branches
Directions
- Roll the oranges on the table, pressing with your palm with light pressure, so that they better give off the juice. Then, gently, without touching the lower bitter layer of the peel, grate the zest of 2 oranges on a fine grater. Squeeze juice out of them. To prepare dessert, you need 150 ml of juice.
- Add gelatin to the resulting orange juice. Leave the mixture at room temperature for the time indicated in the instructions on the package so that the gelatin swells. And if you use instant gelatin, until the rest of the components are ready.
- Whisk the egg yolks for 4-5 minutes, until they turn white. Combine the milk and orange zest. Bring to a boil over low heat (about 90-95 degrees).
- After turning off the heat, dissolve sugar in hot milk. Add 1-2 tablespoons each and stir in the hot milk in the beaten egg yolks. Thus, the yolks will gradually warm up and will not curl from exposure to high temperatures.
- Place the resulting egg-milk mixture back into the saucepan, in which the milk was heated, and cook over medium heat, stirring constantly with a whisk, until it thickens (about 6-8 minutes).
- Turn off the heat, add the mixture of gelatin and orange juice, stir until the gelatin dissolves. Due to the addition of juice, the milk mixture may flake slightly in the first few seconds – this is normal. Stir the mixture actively for 2-3 minutes with a whisk and the mass will become homogeneous again.
- Pour the mixture into glasses or silicone molds, allow to cool to room temperature, and then place in the refrigerator until completely cooled (6-7 hours).
- If the pieces of orange peel turned out to be quite large or there are concerns that the bitter part of the peel could have gotten into the peel, it is better to strain the mixture before adding to the molds, separating the pieces of the peel.
- The orange pudding is ready. Garnish with a pinch of orange zest and / or mint leaves if desired and serve.
Enjoy your meal!
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