Gianduja Budino Recipe
hazelnut butter, dark chocolate, vanilla creme anglaise, hazelnut crumble
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Gianduja Budino Ingredients
Method
Preparation Directions
- 1
Make the Gianduja Base
In a saucepan, combine the heavy cream, whole milk, sugar, cornstarch, and a pinch of salt. Whisk together over medium heat until the mixture starts to thicken.
- 2
- 3
Incorporate Vanilla
Stir in the vanilla extract until well combined.
- 4
Pour into Molds
Pour the mixture into individual serving cups or molds. Allow to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours to set.
- 5
Prepare Hazelnut Crumble
While the budino is setting, prepare the hazelnut crumble. Mix the toasted and chopped hazelnuts with a little bit of sugar and a pinch of salt. Spread on a baking sheet and toast in the oven at 350°F (175°C) for about 10 minutes until golden.
- 6
Serve
Once the budino is set, remove from refrigerator, top with hazelnut crumble, and serve chilled.
