Orange and cream gel Originally known as poor man’s pudding, the thirteenth-century British dessert has come a long way. No one would ever guess that you didn’t use eggsand dairy cream to make this sensational treat.

Ingredients 

¼ cup cornstarch

2 cups soymilk

⅔ cup granulated sugar

¼ cup plus 2 tablespoons

orange juice

1½ tablespoons finely grated

orange peel

1½ teaspoons orange extract

1 teaspoon vanilla extract

Method 

Place the cornstarch in a medium saucepan. Whisk in 1/4 cup of the soymilk and cook on medium heat, whisking constantly, for 2 to 4 minutes, until

smooth and thickened.

Take care that there are no lumps. Do not let the mixture come to a boil. Whisk in the remaining soymilk and all of the sugar and continue to cook on medium heat, whisking almost constantly, until

Lemon ‘n’ Cream Gel: Replace the orange juice with an equal amount of lemon juice, the orange peel with an equal amount of lemon peel, and the

orange extract with an equal amount of lemon extract. the mixture thickens but does not boil, about 7 minutes.

Remove from the heat and immediately whisk in the orange juice, orange peel, and extracts.

Pour evenly into four 6-ounce ramekins. Cool, cover tightly with plastic wrap, and refrigerate for 4 to 8 hours before serving. Store leftover gel tightly

covered in the refrigerator.

Tips 

For a beautiful presentation, pour the gel into fancy molds before cooling, loosen it with a knife, and flip it over onto attractive serving plates.