Miso Butterscotch Budino
- Level: Easy
- Total: 3 hr 40 min (includes chilling time)
- Active: 30 min
- Yield: 20 servings
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.
