Orange pudding is a creamy and fragrant dessert, perfect for ending a meal in a delicious way. Made with orange juice and zest, chopped almonds, and cream, this delicately flavored dessert is ideal to enjoy during the winter. Its silky texture and citrus note make it an irresistible dessert.
Wash and peel the oranges, making sure to only remove the yellow part.
Cut the peels of two fruits into tiny strips and place them in a saucepan covered with water: cook them for 10 minutes, then remove from heat and let them drain.
Blanch the almonds, peel them, and chop them very finely.
Place five egg yolks in a saucepan along with the sugar and vanillin and beat them with a wooden spoon or electric mixer until the mixture is soft and frothy.
Dilute it by slowly pouring in the juice of the oranges while continuously mixing to perfectly combine; if the mixture appears too thick, add a few tablespoons of water.
Place the saucepan over heat and keep it there until the cream begins to boil, then remove it immediately and let it cool.
In the meantime, whip the cream and mix it into the now cold cream along with the almonds and the orange peel pieces, stirring gently.
Combine everything and pour it into a previously buttered pudding mold with ridged walls and a central hole.
Put it in the freezer for 2 hours.
Then, to easily extract the pudding, immerse the mold briefly in boiling water, then dry it before inverting it onto a serving plate.
Whisk
Pan
Pudding mold
Italy
| Energy (kcal) | 199.36 |
| Carbohydrates (g) | 12.55 |
| of which Sugars (g) | 12.52 |
| Fat (g) | 15.25 |
| of which Saturates (g) | 7.9 |
| Protein (g) | 3.12 |
| Fiber (g) | 1.18 |
| Sale (g) | 0.01 |
