Budinetti cream with gianduja sauce
Instructions
For the budinetti put to soak the gelatine in cold water.
Keep on low heat the milk, cream, 100 g of sugar, so that everything is slightly but consumption without absolutely boiling.
While the mixture is narrowing, prepared with 100 g of sugar, caramel remained clear that distribute in 8 stencils from serving.
Mix the mixture reduced the isinglass well squeezed and Vanillin, then pour it into the molds.
Let cool completely at room temperature, then passed the stencils in the refrigerator for at least 6 hours.
Just before serving, toast hazelnuts, Peel, chop finely, raccoglietele in a small saucepan along with the milk, the cream, grated chocolate, then bring the mixture to moderatissimo and fire, stirring, let it melt chocolate in order to obtain a sauce.
Shake it and pass through a sieve.
Put the moulds on a thin layer of sauce, garnish as desired with some hazelnuts, then serve the budinetti.
NB.
Passing the pureed sauce through a sieve, will remain at the bottom of a thick layer of creamy chocolate and hazelnuts; You can use it with whipped cream, to fill the sponge layer cut Spain; or fill a tart baked in lumping together with white soft cheese.
Ingredients and dosing for 8 persons
- For budinetti:
- 500 g of fresh cream
- 200 g of milk
- 200 g of sugar
- 10 g of isinglass
- 1/2 teaspoon of vanillin
- Gianduja sauce:
- 200 g of milk chocolate
- 200 g of fresh cream
- 200 g of milk
- 150 g of shelled hazelnut