Cardamom Yogurt Pudding with Orange and Cinnamon Honey Syrup

1. 1

   Whisk together yogurt, sugar, and vanilla in a small bowl until sugar is dissolved.

2. 2

   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.

3. 3

   Let stand 1 minute to soften.

4. 4

   Heat mixture over low heat, stirring, until gelatin is dissolved, about 30 seconds.

5. 5

   Whisk hot gelatin into yogurt until combined well.

6. 6

   Pour yogurt into ramekin and chill, covered, until set, about 1 1/2 hours.

7. 7

   While yogurt is chilling, cut peel and white pith from orange with a sharp knife.

8. 8

   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.

9. 9

   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.

10. 10

    Add orange segments to syrup, gently stirring to coat.

11. 11

    Cool to room temperature, about 10 minutes.

12. 12

    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.

13. 13

    Spoon syrup over pudding and arrange orange around side.

* Per serving · 4 servings · Values may vary.

No additional tips available.