Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Budino
Caramelised hazelnuts
To serve
Utensils
One loaf tin (approx. 20 cm), fully lined with baking paper
How it's done
Budino
Put the milk, cream, sugar, cocoa, agar-agar and salt in a pan, whisk well, bring to the boil while stirring. Reduce the heat, simmer for approx. 2 mins. Add the chocolate, stir until smooth, remove the pan from the heat. Pour the mixture through a sieve into the prepared cake tin, cool. Cover and chill for at least 6 hrs. (or overnight).
Caramelised hazelnuts
Roast the hazelnuts in a frying pan without fat for approx. 3 minutes, set aside. Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the nuts, mix, place everything on baking paper, sprinkle with fleur de sel, cool.
To serve
Turn the Budino out onto a plate or platter, remove the baking paper. Dust the Budino with cocoa powder and garnish with the caramelised nuts.
| Tip: | To cut the Budino, heat the knife under hot water. Serve with an additional pinch of fleur de sel. |
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