Chocolate Budino Recipe
caramel, crème fraîche, sourdough shortbread (gf/veg available)
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Ingredients
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Chocolate Budino
Caramel Sauce
Crème Fraîche
Sourdough Shortbread
Method
Chocolate Budino
- 1
Melt the Chocolate
In a heatproof bowl, place the dark chocolate. In a saucepan, heat the milk until steaming but not boiling. Pour the hot milk over the chocolate and let it sit for 2 minutes, then stir until smooth.
- 2
Combine Ingredients
In another bowl, whisk together the sugar, cornstarch, salt, and vanilla extract. Gradually whisk in the heavy cream, ensuring there are no lumps.
- 3
Cook the Mixture
Combine the chocolate mixture and the cream mixture in a saucepan over medium heat. Stir constantly until the mixture thickens and coats the back of a spoon, about 8-10 minutes.
- 4
Chill
Remove from heat and pour into individual serving cups. Let it cool to room temperature, then refrigerate for at least 4 hours, or until set.
Caramel Sauce
- 5
- 6
Add Cream and Butter
Remove from heat and carefully whisk in the heavy cream and butter. Stir until smooth, then add sea salt and stir to combine.
- 7
Cool the Caramel
Allow the caramel to cool slightly before drizzling over the chocolate budino.
Crème Fraîche
- 8
Combine Ingredients
In a jar, combine heavy cream and buttermilk. Stir gently to combine.
- 9
Let it Set
Cover the jar with a lid and let it sit at room temperature for 12-24 hours until thickened.
- 10
Refrigerate
Once thickened, refrigerate for at least 2 hours before serving with the budino.
Sourdough Shortbread
- 11
Prepare Dough
In a mixing bowl, cream together the sourdough starter and butter. Gradually add sugar and mix until light and fluffy.
- 12
- 13
Chill the Dough
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- 14
Bake the Shortbread
Preheat the oven to 180°C (350°F). Roll out the chilled dough and cut into desired shapes. Bake on a lined baking sheet for 12-15 minutes or until golden.
