Cardamom Yogurt Pudding With Honeyed Oranges Food

CARDAMOM YOGURT PUDDING WITH ORANGE AND CINNAMON HONEY SYRUP

Steps:

• Whisk together yogurt, sugar, and vanilla in a small bowl until sugar is dissolved. Put water in a very small saucepan and tilt pan so that water is on one side, then sprinkle gelatin and cardamom evenly over water. Let stand 1 minute to soften. Heat mixture over low heat, stirring, until gelatin is dissolved, about 30 seconds. Whisk hot gelatin into yogurt until combined well. Pour yogurt into ramekin and chill, covered, until set, about 1 1/2 hours.
• While yogurt is chilling, cut peel and white pith from orange with a sharp knife. Working over a small bowl, cut segments free from membranes from half of orange, letting segments fall into bowl, then squeeze 1 tablespoon juice from remaining half of orange and, if necessary, from membranes.
• Bring orange juice, honey, and cinnamon to a simmer in cleaned very small saucepan, stirring, then simmer until reduced to about 1 tablespoon, about 1 minute. Add orange segments to syrup, gently stirring to coat. Cool to room temperature, about 10 minutes.
• Run a thin knife around edge of ramekin to loosen pudding, then dip ramekin into a bowl of hot water 30 seconds and invert pudding onto a plate. Spoon syrup over pudding and arrange orange around side.

BAKED CARDAMOM-SCENTED RICE PUDDING WITH ORANGES IN HONEY & POMEGRANATE SYRUP

Steps:

• Heat the oven to 150C/130C fan/gas 2 and butter a wide 1.5-litre ovenproof baking dish. Put the butter, sugar, cardamom, pudding rice and milk in a saucepan and bring gently to the boil, stirring to help the sugar dissolve. Add the cream, a pinch of salt, orange zest and vanilla and bring to a simmer. Simmer for about 4 mins, stirring, until you can feel that the rice grains have become slightly swollen. Pour into the buttered baking dish and bake for 2 hrs, uncovered. The rice should be cooked but not dry or sticky. It might need a little longer, but keep an eye on it.
• Meanwhile, make the compote. Heat the orange juice, pomegranate juice, molasses, honey and sugar, stirring to help the sugar dissolve. Simmer for 8 mins until reduced slighty. Transfer to a jug. If you have more than 300ml, reduce it by boiling a bit more. The mixture will thicken as it cools. Strain, cover and chill in the fridge.
• Cut the top and bottom off the oranges to form a flat base. Using a sharp serrated knife, cut away the pith and peel. Cut the fruit into slices, catching any juice if you can (add it to the syrup). Put the oranges in a bowl, pour on the syrup and serve with the rice pudding.

FRESH FRUIT IN LIME-YOGURT-CARDAMOM DRESSING

Steps:

• Put all the fruit into a bowl.
• Completely mix yogurt, lime juice, cardamom, and honey.
• Fold into diced fruit.
• Keep refrigerated till ready to serve.
• Top with mint leaves and nuts for garnish.

CARDAMOM SPICE YOGURT PIE WITH FIG PRESERVES

Steps:

• Preheat oven to 325.
• In a food processor, combine cookies, nuts, sugar, and salt. Process until fine crumbs form. With machine running, slowly add butter until mixture resembles wet sand.
• Press crumbs in bottom and up side of a 9 inch pie plate. Bake until crust is golden brown and fragrant, about 10 to 15 minutes. Let cool completely in pie plate on a wire rack.
• Place 3 tbsp cold water in a small bowl. Sprinkle gelatin on top and let stand for five minutes.
• In a small saucepan, combine cream (or half and half--whichever you are using), honey, cardamom, and 1/4 tsp salt. Bring to a simmer over medium heat. Don't boil. Remove from heat.
• Off heat, whisk in gelatin mixture until completely dissolved.
• In a large bowl, whisk together yogurt and vanilla until completely smooth.
• Add cream mixture to bowl and whisk gently to combine. Pour filling into cooled crust and refrigerate until chilled and completely set, about 2 hours.
• Top with fig preserves to serve.
• Adaptations: I have also made this pie with walnut or almonds in place of the pistachios. Play with flavors--change the spices or use a different fruit topping.