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.
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Join Paula at DuBois Furniture in Waco, TX for a book signing and meet and greet from 10:30 am to 1:30 pm.
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