Servings: Makes 6 servings
1¼ cups milk
¾ cup heavy whipping cream
3 (4-inch) sprigs fresh mint, divided
2 tablespoons cornstarch
2 tablespoons sugar, divided
½ teaspoon salt
1 (4-ounce) white chocolate baking bar, finely chopped
6 clementines or tangerines, peeled and separated into segments
1 tablespoon lemon juice
6 Basic Shortcakes, split
1. In a small saucepan, combine milk, cream, and 1 mint sprig. Bring to a simmer, stirring often. Remove from heat; cover and let steep for 10 minutes. Strain mixture, discarding solids; cool to room temperature.
2. In a small saucepan, whisk together cornstarch, 1 tablespoon sugar, and salt. Gradually whisk in milk mixture. Bring to a boil over medium heat, stirring often. Boil, stirring constantly, for 2 minutes or until thickened. Remove from heat, and gradually add chopped white chocolate, whisking until smooth. Spoon into a bowl; place plastic wrap directly on surface of
pudding. Chill for at least 2 hours or until ready to serve.
3. In a small bowl, stir together clementine segments, lemon juice, remaining 1 tablespoon sugar, and leaves from remaining mint sprigs. Divide clementine mixture among bottom halves of shortcakes. Top with pudding and top halves of shortcakes. Serve immediately.
Recipe Courtesy of Cooking with Paula Deen Magazine