This cardamom yogurt pudding is scented with vanilla, drizzled with a homemade cinnamon honey syrup and topped with fresh orange segments.
I have been out of the BSI loop for awhile now but when I saw my friend Faith over at Thought 4 Food was hosting and the secret ingredient was yogurt I knew I had to come up with something.
I perused my many magazines, cookbooks and internet food websites to finally settle on making a yogurt pudding flavored with cardamom. I had never used cardamom before. Not because I was scared I wouldn’t like it, I was scared of the cost. I had seen it many times at the natural market and would think “$42.99 a pound…is this stuff gold?” (Actually gold would be a heck of a lot more but you get where my mind was going) Then it occurred to me “Why in the world would I need a pound of this stuff I can just buy a little since it’s in bulk?” So yesterday I went in, grabbed a small plastic baggie, filled it with just a smidgen of spice, tied a twister around it and paid a whopping .42 cents.
Making the pudding was fairly simple. It consists of plain Greek yogurt, vanilla, sugar and cardamom. It sets up with the help of unflavored gelatin. I was scared mine would not come out of the ramekin nicely but if you set it in a bowl of hot water before trying to get it out it truly does help.
The syrup is one of the tastiest things I have ever made in my kitchen. It mixes fresh squeezed orange juice, orange blossom honey and cinnamon. Delicious! It’s sweet yet does not overpower the dessert. While I was simmering my syrup the smell that filled my kitchen was amazing. If only I could have bottled that scent and sold it.
The taste of the yogurt pudding was fantastic. It was sweet with a hint of vanilla and the cardamom really helped round out the flavors and took the dessert from plain to extraordinary. The texture of the yogurt pudding reminded me of a mix between a flan and a pudding but I didn’t mind because it was delicious 🙂 After I took the yogurt out of its ramekin I topped with the cooled syrup and orange segments. Enjoy!!!
Cardamom Yogurt Pudding with Orange and Cinnamon Honey Syrup
1/2 cup plain Greek yogurt
1-1/2 tablespoon sugar
1/4 teaspoon vanilla
2 teaspoons water
1/2 teaspoon unflavored gelatin
Pinch ground cardamom
1 navel orange
1 tablespoon orange blossom honey
Small pinch cinnamon
1 1C. ramekin
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 a 1 cup ramekin and chill, covered, until set, about 1 1/2 hours or overnight.
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.