WHITE CHOCOLATE BUDINI 1 Makes 6 servings By Dennis W. Viau; an original recipe. Budini is Italian for pudding. This dessert is similar to flan, but it uses sweetened white polenta (corn meal) rather than custard. For a sweet topping on the molded puddings, I put slices of banana in the ramekins before adding the caramelized sugar. For a dramatic presentation, you can flambé the liquor before serving. Ingredients: Nonstick cooking spray 1 banana, ripe but free of blemishes 1 cup (200g) granulated sugar, divided 2 cups (475ml) whole milk ¾ cup (177ml) heavy cream, divided 1 cinnamon stick 2 to 3 inches (about 5 to 8cm) long 5 ounces (142g) white chocolate; finely chopped (or white chocolate morsels) 1/3 cups plus 1 tablespoon (65g) white corn meal (polenta) 1 large egg 1 large egg yolk 1 lemon; cut in half crosswise ¼ cup (60ml) fresh orange juice (or orange flavored liqueur) 3 tablespoons maraschino liqueur 1½ tablespoons Cognac or other brandy Directions: Spray 6 5-ounce (148ml) ramekins lightly with nonstick cooking spray. Slice the banana thinly, about ¼-inch (.6cm) thin, and arrange three slices in the bottom of each ramekin. In a medium saucepan heat 1/3 cup (65g) of the sugar with 2½ tablespoons of water until it comes to the boil and the sugar dissolves. Reduce the heat to low and simmer, without stirring, until the sugar caramelizes (changes to a golden color). Carefully (it s hot!) pour the melted sugar into the bottom of the ramekins, dividing it equally. Set aside to cool and harden. In a medium saucepan heat the milk, ½ cup (120ml) of cream, and the cinnamon stick until it comes to a boil. Remove from the heat and allow to stand 10 minutes. In a large saucepan combine 1/3 cup (65g) of the sugar, white chocolate, and polenta. Remove and discard the cinnamon stick from the hot milk mixture. Add the milk to the polenta mixture, whisking constantly until combined. Heat over medium heat, whisking to break up any lumps, until the mixture comes to a boil. Reduce the heat to low and simmer, stirring often, until the polenta has thickened well, about 20 minutes. Remove from the heat and cover to keep warm. In a medium bowl combine remaining ¼ cup (60ml) heavy cream with the whole egg and the egg yolk. Whisk to blend well. While whisking the polenta, slowly add the egg mixture and continue mixing until fully incorporated. Return to the heat and cook 2 minutes. Immediately divide the hot polenta among the six ramekins, gently pressing the mixture into the dishes. Cover with plastic wrap and chill at least 4 to 6 hours, preferably overnight. In a shallow pan or skillet, heat the remaining 1/3 cup (65g) of the sugar with 2½ tablespoons of water 20121125
until it comes to the boil and the sugar dissolves. Reduce the heat to low and simmer, without stirring, until the sugar caramelizes (changes to a golden color). Meanwhile, cut the lemon in half crosswise and pierce one half with a fork, such that the flat open end faces outward (see picture below in Step 13). In a slow and steady stream, add the orange juice, stirring with the forked lemon to dissolve any lumps that form. Add the liqueur and Cognac and ignite with a match. After the flames subside, simmer 10 minutes to reduce. Remove from the heat and let stand 10 minutes. Use a thin knife to loosen each budini and then invert the ramekin onto a serving plate. If any of the banana slices stick to the ramekin, carefully remove with the knife and place on top of the budini. Spoon some of the caramel syrup on each budini and serve. 2 1 STEP-BY-STEP I am fortunate that within walking distance of my home there is a very large liquor store that offers an excellent selection of fine brandies and liqueurs, as well as other spirits. Although they had Cognac, I chose a Greek brandy. They had maraschino liqueur. The other ingredients are easily found at any grocery store. 2 These budini are typically made in ramekins, but I am using one fluted dish to experiment with the shape.
3 3 Place thin slices of banana in the bottom of each ramekin. Although I have 7 dishes prepared here, I actually had enough polenta to fill six dishes. 4 Heat 1/3 cup (65g) sugar with 2½ tablespoons water over medium heat until the sugar dissolves. Reduce the heat and continue simmering to evaporate the water. The sugar will concentrate and melt. When it changes to a golden color, remove it from the heat.
5 4 While the sugar is still melted and hot, divide it equally among the six ramekins. Don t worry about any sugar stuck to the inside of the pan. Let it cool and then fill the pan with warm water. Let stand and the sugar will dissolve. You can then wash the pan. 6 Place the cinnamon stick in the milk and ¼ cup (60ml) cream. Bring to a simmer and then remove from the heat. Allow to stand 10 minutes.
7 5 While the milk is cooling, combine 1/3 cup (65g) sugar, white chocolate, and polenta in a saucepan. 8 Remove and discard the cinnamon stick. Add the warm milk to the polenta mixture, whisking to melt and disperse the chocolate and dissolve the sugar. Place over medium heat and, whisking constantly, bring the mixture to a low simmer. Reduce the heat to low.
9 6 Cook the polenta, stirring often, about 20 minutes until the mixture is well thickened. If you look closely at the photo above, you ll see that I stack one stove grate (hob) on top of another. This lifts the pan a little above the heat to protect the mixture from scorching. After 20 minutes, remove from the heat and cover to keep warm. Combine the remaining ¼ cup (60ml) cream, egg, and egg yolk in a bowl. Stirring constantly, slowly add the egg mixture to the polenta and combine thoroughly. Return to the heat and simmer, stirring constantly, 2 minutes. Remove from the heat. 10 While the polenta is still warm, distribute among the ramekins, pressing gently into each bowl to squeeze out any air pockets. Wrap and chill at least 4 hours, preferably overnight. The moisture in the bananas and polenta will dissolve the caramelized sugar, providing syrup when the budini is plated.
11 7 After these budini sat in the refrigerator overnight the syrup developed around the edges of the polenta. These are ready to plate. 12 Using a shallow skillet (which will make it easier to flambé the liquor), heat the remaining 1/3 cup (65g) sugar with 2½ tablespoons of water. Bring to a boil to dissolve the sugar and then reduce the heat to low.
13 8 While the sugar syrup is cooking, measure the maraschino liqueur and brandy. Also cut a lemon in half through the middle and pierce with the tines of a fork. 14 Continue to simmer the sugar syrup until the water evaporates and the sugar begins to turn golden. Slowly pour the orange juice into the hot syrup (it will boil up), stirring the mixture constantly with the forked lemon. Continue to stir the mixture until it begins to simmer again. Add the liquor and brandy and then, keeping your hand clear of the pan, ignite the mixture from the edge with a flaming match or strip of paper lighted in the flame of the stove. The mixture will flame (flambé) as the alcohol burns off.
15 9 Continue to simmer the syrup over low heat, stirring occasionally with the forked lemon, for 10 minutes. Then remove from the heat and let stand 10 minutes. If the mixture becomes too stiff to pour, heating it will return it to a liquid state. 16 Invert each ramekin onto a serving plate. You might need to loosen each budini with a thin knife to help it release from the ramekin. If any of the banana slices remain in the ramekin, carefully lift them with the knife and transfer to the top of the budini. Spoon some of the liquor syrup over the top and serve immediately.
Conclusion Sweetened with sugar and white chocolate, this budini is quite good. Topped with a liqueur reduction sauce, this dessert becomes marvelously delicious. You can alter the topping, such as using thinly slice pineapple or dried cherries. Rather than using maraschino liqueur, you could try other flavors. There is plenty of room for experimentation with this dessert. 10