Orange Creamsicle Summer Pudding (Print Version)
# Ingredients:
→ Orange Mascarpone Cream
01 -
60 ml cold water
02 -
1 packet gelatin powder
03 -
110 g cream cheese, room temperature
04 -
225 g mascarpone, room temperature
05 -
65 g granulated sugar
06 -
1 tablespoon orange zest
07 -
1 teaspoon lemon juice
08 -
1 tablespoon vanilla extract
09 -
1 tablespoon orange liqueur
10 -
1 tablespoon heavy cream
11 -
75 g Mandarin orange slices, canned, drained, and halved lengthwise
→ Ladyfinger Soak
12 -
Nonstick cooking spray
13 -
1 box orange flavored gelatin powder
14 -
240 ml boiling water
15 -
360 ml cold orange juice
16 -
24 ladyfingers (Alessi brand recommended)
→ For Serving
17 -
Whipped cream
18 -
85 g canned Mandarin orange slices, drained
19 -
Fresh mint leaves
# Instructions:
01 -
In a small bowl, combine cold water and gelatin, stirring with a fork to dissolve and break up any clumps. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 15–20 seconds, or until the gelatin is melted.
02 -
Add cream cheese to a large bowl. Beat with an electric hand mixer on medium speed until smooth, 1–2 minutes. Add mascarpone, granulated sugar, orange zest, lemon juice, vanilla, orange liqueur, and heavy cream and mix until light and fluffy, 3–4 minutes. Add the melted gelatin and mix until combined, about 1 minute. Gently fold in mandarin orange slices with a rubber spatula until evenly incorporated. Refrigerate until ready to use.
03 -
Line a 2-quart bowl with plastic wrap, allowing at least 10 cm overhang on all sides. Spray the plastic wrap with nonstick spray.
04 -
In a medium heatproof bowl, combine the orange gelatin powder and boiling water. Whisk until the gelatin is mostly dissolved, 1–2 minutes. Add the orange juice and stir to combine.
05 -
Submerge 3 ladyfingers at a time in the orange juice mixture for 30–40 seconds, until they absorb the liquid but don't begin to dissolve. Arrange the soaked ladyfingers on the bottom and up the sides of the prepared bowl, leaving 3 ladyfingers unsoaked for final assembly.
06 -
Scoop the orange mascarpone cream over the ladyfingers in the bowl and smooth the top. Dip the remaining ladyfingers in the soaking liquid and place over the center of the cream.
07 -
Fold the ladyfingers around the edges of the bowl over the cream. If the ladyfingers are too stiff to fold over easily, use kitchen shears to trim each one flush with the orange mascarpone cream, then lay the trimmed pieces on the cream where they would fold over.
08 -
Cover the pudding with another sheet of plastic wrap. Place a small plate on top and weigh down with a can. Refrigerate for at least 6 hours, preferably overnight.
09 -
Remove the plate and can, then peel back the plastic. Place a serving platter over the bowl and quickly flip both the bowl and platter over to invert the pudding. Remove the bowl and plastic wrap. Top with whipped cream and garnish with mandarin oranges and mint leaves. Slice and serve.
# Notes:
01 -
This summer pudding can be prepared a day in advance for best flavor development.
02 -
Ensure cream cheese and mascarpone are at room temperature to prevent lumps in the cream mixture.