Indian Summer Citrus Pudding with Ginger Snaps and Salted Caramel

Name: Indian Summer Citrus Pudding with Ginger Snaps and Salted Caramel
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 Tbsp blood orange juice; 1 Tbsps blood orange zest; 59 milliliters lightly packed light brown sugar; 1 large egg white; 2 eggs, separated; 59 milliliters all-purpose flour; 16 round ginger snap cookies; 1 Tbsp ruby grapefruit juice; 1 Tbsps ruby grapefruit zest; 79 milliliters heavy cream; 1 pinch A double of Kosher salt; 473 milliliters packed light brown sugar; 2 Tbsps molasses; 158 milliliters reduced fat buttermilk; 0 teaspoons salt; 1 pinch pinch of salt; 158 milliliters superfine sugar; 1 sticks unsalted butter; 1 sticks unsalted butter, room temperature; 1 Tbsp unsalted butter

Indian Summer Citrus Pudding with Ginger Snaps and Salted Caramel might be a good recipe to expand your dessert recipe box. One portion of this dish contains around 8g of protein, 38g of fat, and a total of 1126 calories. This recipe serves 4. It will be a hit at your The Fourth Of July event. This recipe is typical of Indian cuisine. If you have salt, blood orange zest, flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 2 hours and 20 minutes.

Instructions

Pre-heat oven to 325 degrees F.

Equipment you will use

Oven

Butter and lightly sugar 4 ramekins (approximately 6-ounce size). In a mixer, combine yolks, buttermilk, juice and zest and beat until well combined. Reduce the speed to low and slowly add sifted flour, sugar and salt until just combined. Beat egg whites with a whisk attachment until you get stiff peaks then combine the two mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.

Ingredients you will need

Buttermilk

Egg Whites

Butter

All Purpose Flour

Juice

Sugar

Water

Egg Yolk

Salt

Equipment you will use

Oven

Ramekin

Blender

Whisk

Bake in the oven for 60 minutes until the top springs back when gently pressed and the cakes have a nice light golden color. Allow to cool slightly, then carefully invert onto a plate.

Equipment you will use

Oven

Break up cookies into pieces and place in food processor. Pulse until you have a fine crumb, then add butter, salt, molasses, sugar and egg white. Pulse again until you have a smooth batter, then use an off-set spatula to smear out a thin layer on a cookie sheet (if you are not using a non-stick tray, grease it with butter or line with a silpat).

Ingredients you will need

Egg Whites

Molasses

Butter

Sugar

Salt

Equipment you will use

Food Processor

Baking Sheet

Spatula

Bake in a preheated 350 degree oven for 10 minutes. Allow to cool slightly before removing from the tray to cool on the bench top. Break up into individual sized pieces before serving.

Equipment you will use

Oven

Equipment

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Leo Steen Saini Vineyard Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.