Best Cardamom Yogurt Pudding With Honeyed Oranges Recipes

Cardamom-Yogurt Mousse with Apricots image

Provided by Faith Durand

Yield Makes six 1/2-cup (120-ml) servings. Gluten-free.

Number Of Ingredients 8

2 teaspoons powdered gelatin
1/3 cup (75 ml) honey
2 large egg whites
3/4 cup (180 ml) cream
1 1/2 cups (360 ml) plain Greek or strained yogurt (low-fat or full-fat)
1/2 teaspoon cardamom powder
Pinch salt
6 to 8 ripe apricots, to serve

Steps:

Pour 1/4 cup (60 ml) water into a small saucepan and sprinkle the gelatin over it. Set aside for 5 minutes to allow the gelatin to soften. Set the pan over medium heat and whisk until the gelatin dissolves. Whisk in the honey and continue warming until the honey has thinned.
In the bowl of a stand mixer (or in a large bowl, using a hand mixer), whip the egg whites until stiff. Scrape out into a separate bowl. Wipe out the mixing bowl and beat the cream until stiff peaks form. Add the yogurt and whip until combined. Beat in the cardamom and salt, then slowly pour in the warmed honey and gelatin and whip. Use a spatula to gently fold in the egg whites.
Spread the mousse in six separate cups or in a 1-quart (1-L) dish and refrigerate for 1 to 2 hours, until softly set. Serve with slices of fresh apricot, or remove the pits from apricot halves and pipe in dollops of mousse.

Cardamom Milk Pudding image

Provided by Ruth Cousineau

Yield Makes 6 servings

Number Of Ingredients 5

3 1/2 cups whole milk
1 tablespoon green or white cardamom pods, slightly crushed
1/3 cup arrowroot
1/2 cup sugar
2 tablespoons chopped pistachios or walnuts

Steps:

Bring milk, cardamom pods, and a pinch of salt just to a boil in a 2-quart heavy saucepan, then remove from heat and let stand, covered, 5 minutes.
Whisk together arrowroot and sugar in a large bowl, then whisk in hot milk mixture. Return to saucepan and simmer, stirring constantly, until thickened, about 2 minutes. Strain through a fine-mesh sieve into a bowl, discarding solids. Chill pudding, its surface covered with wax paper, until very cold, at least 4 hours. Serve sprinkled with nuts.

Cardamom Yogurt Pudding with Orange and Cinnamon Honey Syrup image

Yield Makes 1 serving

Number Of Ingredients 11

1/2 cup plain whole-milk yogurt
1 1/2 tablespoons sugar
1/4 teaspoon vanilla
2 teaspoons water
1/2 teaspoon unflavored gelatin (from 1 envelope)
Pinch ground cardamom
1 navel orange
1 tablespoon mild honey (preferably orange blossom)
Small pinch cinnamon
Special Equipment
a 1-cup ramekin (4 inches across and about 2 inches deep)

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.