Rustic Blood Orange And Chestnut Budino Recipe

Name: Rustic Blood Orange And Chestnut Budino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The pudding; 3 jumbo eggs, separated; 2 tablespoons sapa (or an artisan balsamic vinegar as sub); 4 tablespoons softened butter; 1 tablespoon light muscovado sugar; 3-4 ounces chestnut honey, to your taste; zest from 1 blood orange (or your best orange sub if not available); 1 teaspoon Meyer's lemon zest and 1 tbl. of Meyer's lemon juice, optional; 2 ounces juice from blood orange; 1/2 cup buttermilk; 1/4 cup semolina flour; 1/8 cup Italian chestnut flour; 1/2 teaspoon baking soda; tiny pinch of fine sea salt; butter or oil for ramekins; splash of Solerno, Grand Marnier, or GranGala, optional orange liqueur; splash of sapa mixed with fresh blood orange juice, optional finish; fresh blood orange rind for garnish; An additional sauce option; 4 ounces organic blood orange conserve (or one from Seville oranges can sub if needed); 3 ounces white wine; 2 tablespoons sapa mixed with 1 tbl. of fresh juice; rind of blood orange for garnish; dollop of creme fraiche, marscapone, or whipped cream, optional

Servings: persons

The pudding
3 jumbo eggs, separated
2 tablespoons sapa (or an artisan balsamic vinegar as sub)
4 tablespoons softened butter
1 tablespoon light muscovado sugar
3-4 ounces chestnut honey, to your taste
zest from 1 blood orange (or your best orange sub if not available)
1 teaspoon Meyer's lemon zest and 1 tbl. of Meyer's lemon juice, optional
2 ounces juice from blood orange
1/2 cup buttermilk
1/4 cup semolina flour
1/8 cup Italian chestnut flour
1/2 teaspoon baking soda
tiny pinch of fine sea salt
butter or oil for ramekins
splash of Solerno, Grand Marnier, or GranGala, optional orange liqueur
splash of sapa mixed with fresh blood orange juice, optional finish
fresh blood orange rind for garnish
An additional sauce option
4 ounces organic blood orange conserve (or one from Seville oranges can sub if needed)
3 ounces white wine
2 tablespoons sapa mixed with 1 tbl. of fresh juice
rind of blood orange for garnish
dollop of creme fraiche, marscapone, or whipped cream, optional

1
Beat the egg whites until fluffy and set aside. Preheat the oven to 350.
2
Combine the egg yolks, sapa, butter, muscovado, and honey smoothly together. Add the zest and juice. Then whisk in the buttermilk.
3
Gradually add the flours, baking soda, and salt to the mix. Beat lightly. Fold in the egg whites.
4
Pour the mix, dividing it among 4 buttered (or oiled) ramekins. Set the ramekins into a larger baking pan filled with enough hot water to come up between 1/3 and 1/2 the way up the sides of the ramekins. Bake in a preheated 350 degree oven for 20 to 25 minutes until golden brown. Cool and then plate. For a boozy option, pour a splash of orange liqueur over each budino; let soak in. Then splash some sapa mixed with half as much fresh juice and rind garnish on top, if desired.
5
Stir the blood orange conserve together with the white wine and heat until the wine is reduced. Cool slightly. Pour over the plated budinos, as another option. Add orange rind, a splash of sapa combined with juice, and other garnish, such as marscapone, to finish.

715

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: The pudding, 3 jumbo eggs, separated, 2 tablespoons sapa (or an artisan balsamic vinegar as sub), 4 tablespoons softened butter, and more.

Yes, Rustic Blood Orange And Chestnut Budino falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rustic Blood Orange And Chestnut Budino

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