Recipes Creamy Citrus Puddings with Fresh Berries Be the first to rate & review! Paul Berglund's delightful rendition of this sweet-tangy, egg-free pudding blends fresh orange juice and orange blossom water with the classic lemon juice and cream. Slideshow: More Pudding Recipes By Paul Berglund Paul Berglund Restaurant: The Bachelor Farmer (Read a review) Location: Minneapolis Why He's Amazing: Because he's redefining Nordic cooking in Minnesota with his sophisticated and modern treatment of its humble ingredients. Culinary School: Self-taught background: Oliveto (/sites/default/files/akland, CA), Rustica Bakery (Minneapolis), Heartland Restaurant (St. Paul) Quintessential Dish: Poached eggs, braised celery root, savoy spinach and porcini whey Heritage: He was raised in St. Louis. "My father's side is 100 percent Swedish." Former Career: Officer in the US Navy On the Bachelor Farmer: "Our food is, first and foremost, representative of where we are, which is Minneapolis, the upper Midwest, but there's a strong Nordic heritage here. [The food is] inspired by Nordic cooking but not necessarily attached to any hard and fast traditions." What He'd Be If He Wasn't a Chef: A park ranger Food & Wine's Editorial Guidelines Updated on July 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Chris Court Total Time: 30 mins Yield: 10 Ingredients 1 quart heavy cream 1 1/4 cups sugar 3/4 teaspoon kosher salt 3/4 cup freshly squeezed lemon juice 1/4 cup freshly squeezed orange juice 1 teaspoons orange flower water Fresh blueberries, raspberries and blackberries, for serving Swedish Butter Cookies, for serving Directions In a medium saucepan, combine the cream, sugar and salt and cook over moderate heat, stirring, until the sugar dissolves and the mixture is slightly thickened, about 10 minutes. Remove from the heat and stir in the lemon juice, orange juice and orange flower water. Pour the mixture into small glasses, jars or ramekins, cover and refrigerate until thickened, at least 4 hours or overnight. Serve with berries and Swedish Butter Cookies. Make Ahead The puddings can be refrigerated for 3 days. Rate it Print