A slightly less tangy variation of my lemon pudding, this is a wonderful dessert to add to your mild, sweet dessert rotation. Fruit puddings are a wonderful, relaxing way to satisfy your cravings for sweet while still prioritizing your health.
We served this pudding at Warren Kramer’s Workshop last weekend and it was a big hit.
Tangerine Pudding
2 cups tangerine juice
1 cup unsweetened apple juice
1 cup water
1 ½ Tbsp tangerine zest
5 Tbsp agar flakes (kanten)
pinch sea salt
brown rice syrup (optional)
1 tsp vanilla extract (alcohol free preferred)
1 tangerine, peeled and cut into horizontal slices to use as garnish
- Place the tangerine juice, apple juice and water in a medium size pot. Add the zest, agar and sea salt. Let sit 10 minutes to allow the agar to soften.
- Slowly bring to a boil over a low medium heat. Whisk frequently to help the agar dissolve. Let simmer for 4 minutes. Remove from heat. At this point, you may taste it and add a liquid sweetener if you would like more sweetness.
- Pour into a shallow dish and allow to cool and become firm. You may place it in a refrigerator to speed up the process.
- When firm, put into a blender with the vanilla and puree until smooth.
- Pour into cute bowls and serve garnished with a few tangerine slices
Note:
Orange juice and zest works as well, but isn’t as sweet so you may need to add an additional sweetener.
To check if your pudding will set: Right after removing from heat, place a spoonful of the liquid in the freezer for a few minutes. If it gets firm, you are good to go. If it remains liquid, whisk a little more agar into the pot and simmer for a few more minutes.