Tangerine Ricotta Pudding

5:43 AM

This photo is inspired by Lakshmi's Citrus cake. find it here

How are you enjoying the much-coveted spring at your part of the world? We are having a pleasant weather too here in Kolkata. It seems Summer has not yet set its fierce foot here. Thought the days are hot and humid but the morning and evenings are soothing with cool breeze and clear skies. Though for a short stint but in all its glory Spring finally has become a part of our life. The miniature garden in our apartment complex is vibrant with beautiful bright flowers and flocks of multicolored butterflies, which the kids love to chase. In the evening it bustles with activities, fun, frolic, giggle and innocent laughter of joy.

Day before yesterday the season’s first Kalboisakhi has further swept out the existing heat. Sitting in our bedroom we loved to watch how the black smoke like clouds suddenly covered the sky and blocked all sunlight. The rumbling clouds then started sending sparks of fierce lightning followed by a dusty thunderstorm. And then as suddenly as it had come into existence, it transpired into a heavy downpour clearing the dust and calming everything down. It never fails to amaze me how such a noisy and devastating storm finally makes way for a peaceful calming ambiance. Just like all my big enthusiastic ideas, which finally reduces and makes way to something that’s easiest.

For instance this Tangerine Ricotta pudding with caramelized tangerine on top. I never knew that any variety of orange could be this sweet. I avoided all the tangerines that came as a part of famous Thai fruit platter thinking that they would be sour. But I was proven wrong when I first tasted it on our boat trip to coral island.

These pretty little things are actually overtly sweet, there's no trace of any bitterness or sourness that most of their counter parts have. On our last day there I bought a huge bagful of tangerines for my family back here. Everyone enjoyed them immensely and I hid a few to make some gorgeous dessert. They stayed in the fridge for a week or so waiting for their moment of glory but I was at loss of any inspiration.

Then I watched Donna Hay making her whole lemon pudding and candied lemon cake, which I instantly loved and wanted to make for its ease of preparation. And decided to use that as a theme and make a tangerine ricotta pudding instead. So here is my easy peasy recipe with some glorious caramelized tangerines on top. Which is a delight to chew so please don’t give this a miss.

The cheery orange hue of this dish spells ‘Spring’. Am sure the clean flavours, bright colours and delicate taste of this dish will bring bliss to everyone.

Tangerine Ricotta Pudding with Caramelized Tangerine

(Makes 6” round pudding)

Ingredients:

Tangerines: a dozen

Full fat milk: 1 liter

Egg: 1 large

Single Cream: 1/4 cup (I used Amul cream)

Powdered Sugar: ¼ cup + 1 tsp for sprinkling on top

Lemon juice: 1 tsp+ 1 tsp

Salt: 1/8 tsp

Butter: 1/2 tsp (for greasing the pan)

Tangerine zest: 1 tsp

Method:

Start by making the Ricotta.

Heat the milk in a heavy bottom pan on medium flame. Once its starts to steam and bubbles start to appear on top add the salt and lemon juice. Stir gently and the milk will curdle. Cover with a kitchen towel and let it stand for 2-3 hours or more. Once its cold drain the whey on a big bowl lined with mulmul fabric or cheese cloth. Tie the ends of the fabric and hnag the fabric pouch to drain off all the liquid. Leave it for 2-3 hours and your homemade ricotta is ready…which is nothing but our chena or cottage cheese.
This recipe will make 11/4 cup of cheese.

If you want a richer version of this then add ½ cup of heavy cream in the milk before preparing the ricotta.

In the mean time wash 4 tangerines and boil in a big bowlful of water for 4-5 minutes. Drain the water and let the tangerines cool. Then slice each in 5-6 pieces each. Save the juice for later use. Arrange over an oven proof dish in single layer. Sprinkle 2 tbsp of sugar and bake in a 180 C pre heated oven for 15-20 minutes or till they are lightly browned. Take out and keep aside.

Once the ricotta is ready pre heat the oven at 180 C. Grease one 6” pan with butter.

wash a small tangerine and blend with the sugar till it turns to a smooth paste. Pour in the ricotta in the same jar again blend till its smooth. To this add the egg, the juice collected during slicing the boiled tangerines, cream, tangerines zest and a pinch of salt. Blend everything together. Pour in the greased pan and bake for 35-40 minutes till the top is lightly browned. If it browns fast cover the top with aluminium foil. Take out and let it cool.

While the pudding is being baked prepare the citrus reduction. Juice all the left over tangerines and place in a heavy bottom pan. Add 1 tsp lemon juice and a pinch of tangerine zest. Boil till the juice thickens and covers the back of the spoon. Approx. 5 minutes. Take off and let it cool and then place in the refrigerator for an hour.

To serve, loosen the sides of the pudding and invert on a serving plate. Pour the reduction on top and arrange the caramelized tangerines on top. Finally sprinkle icing sugar on top.

Serve in wedges with little bit of the citrus reduction on top.

A Homemaker's Notes:

The recipe sound lengthy but it was done under an hour, that too I had to prepare the ricotta at home. use store bought ricotta and see how easy this recipe is.

You can use any juicy fruit or berries for this recipe. Even lemons would work beautifully in this recipe.

Make this whichever way or with whatever flavour you want. Its very nutritious for kids and even fussy kids will eat this happily for its nice orange flavour and cheery hue.

Stays well for a couple of days when refrigerated.

Events:
Sending this to
Taste of Pearl city's Healthy morsels
Tickling palate's Lets cook;chilled delights.
Srav's Cooking concepts#9; spring seasonal food
Vardhini's Bake fest hosted this month by Sumee.

Wish you all a Happy Good friday!

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