Miso Butterscotch Budino

Total Time:
3 hr 40 min
Prep:
15 min
Inactive:
3 hr 10 min
Cook:
15 min

Yield:
20 servings
Level:
Easy

Ingredients
  • 1/4 cup powdered gelatin
  • 8 cups heavy cream
  • 4 cups dark brown sugar
  • 1 pound (4 sticks) unsalted butter
  • 5 cups full-fat Greek yogurt
  • 6 tablespoons white miso paste
  • 4 teaspoons vanilla extract
  • 2 teaspoons salt
  • Serving suggestions: fresh fruit and whipped cream
Directions
  • Special equipment: twenty 6-ounce serving bowls

  • Place 1/2 cup cold water in a small bowl and sprinkle the gelatin over the top. Set aside until the gelatin sets and becomes a solid gel, about 10 minutes.

  • Bring the cream and sugar to a simmer. Whisk in the butter, yogurt, miso, vanilla and salt. Remove from the heat and stir in the gelatin. Using an immersion blender, puree the mixture, then strain through a fine mesh strainer. Ladle or pour into 6-ounce serving bowls and chill in the refrigerator until set, 3 hours.

  • Serve cold with fresh fruit and whipped cream.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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