Chef Time!

Chef Time!

Sunday, January 29, 2012

Orange and Lemongrass Pudding

The new season Navel Oranges are fabulous at the moment; thin-skinned, juicy, sweet with a slight sharpness. After indulging in a couple, I decide to make a dessert with the simple addition of cornstarch rather than using eggs or milk. It makes a refreshing treat for friends who are either vegans or dairy-intolerant.

The lemongrass adds an extra punch of clean, citrus burst with peppery notes. The end result is a light – the texture is much like set custard – sweet and sour pudding. Perfect palette cleanser after a rich curry.



2 large oranges, juice & zest
2 lemongrass stalks, bruised
2 tbsp. sugar
5 tbsp. cornstarch
Water

Put orange juice in a measuring jug and add water so the total liquid amounts to 1 ¾ cups. Pour into a saucepan. Bruise and crush the lemongrass stalks to release flavor and pop into pan along with sugar. Gently warm through until the sugar has dissolved. Taste a little of the liquid – add more sugar if it is too sour.
In a bowl, add a little cold water to cornstarch  to make a paste. Pour the warmed liquid slowly while stirring to incorporate with the paste. Return to the pan and heat until the liquid thickens and coats the back of a spoon.
Pour into small glasses and leave until cool. Sprinkle orange zest and pop into the fridge. Chill well before serving.

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