Miso Butterscotch Budino

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  • Level: Easy
  • Total: 3 hr 40 min (includes chilling time)
  • Active: 30 min
  • Yield: 20 servings
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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


Special equipment:
twenty 6-ounce serving bowls
  1. 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.
  2. 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. 
  3. Ladle or pour into 6-ounce serving bowls and chill in the refrigerator until set, 3 hours.
  4. Serve cold with fresh fruit and whipped cream.
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