Finally, for a bit of show, I decided to make a chilled version that was formed with a mold, topped with some freshly sliced Page mandarins, and drizzled with a blood orange reduction. It looks impressive, with the bright orangey-red of the syrup, the bright orange of the mandarins and the vanilla flakes clearly making their presence known in the pudding, but it is simpler to throw together than you might think. And the flavor is brilliant. The sharp sweet citrus and the mellow nutty/vanilla of the pudding are a match made in heaven's kitchen.
(In case you were wondering, I am an Amazon affiliate, and purchases from links in this post to Amazon may earn me a nickel or two... so thanks!). blog comments powered by Disqus
Lara Ferroni is a former tech geek turned food geek who spends her days exploring the food culture of the Pacific Northwest. As a food writer and photographer, you might spy her learning to make kim chee in the back rooms of a local church, foraging for wild berries, or snapping away in the some of the Seattle and Portland's finest kitchens. You can find her work in publications such as Epicurious.com, Gourmet.com, Edible Communities (Seattle, San Francisco), Seattle Magazine, Seattle Metropolitan as well as numerous cookbooks, including Doughnuts: Simple and Delicious Recipes to Make at Home.