Gianduja Budino, Fior di Latte Gelato
Ice Cream and Sorbet

Gianduja Budino, Fior di Latte Gelato

Made with Extra Bitter 61%

by Chef Jessica Leung

6 steps

Recipe Step by Step


Chocolate Budino

504g         61% DARK CHOCOLATE

226g         butter

2.5g          salt

42g           espresso, brewed

160g         pasteurized egg yolks

280g         pasteurized whites

20g           granulated sugar       

Melt chocolate and butter over a double boiler. Once melted, whisk in the salt and espresso and take off the heat. With the pasteurized whites and sugar, make a french meringue gently whisking to medium peaks. Gently whisk yolks into the chocolate mix and fold in the whites. Portion and set in 2 ⅞ “ ring molds filling halfway.


Fudge Sauce

120g          COCOA POWDER

240g          ABINAO 85%

345g          sugar

375g          evaporated milk

150g          butter

300g          cream

Over medium heat, combine the first four ingredients in a saucepan and bring to a boil whisking constantly. Once at a boil, take off the heat, and gradually stir in the butter until it is emulsified. Once the butter is incorporated, slowly add the cream and emulsify using a stick blender. Strain and cool completely.


Fior di Latte Gelato

4000g       milk

2000g       cream

520g         trimoline

100g         glucose powder

100g         nonfat milk powder

480g         sugar

48g           cremodan 30 IC stabilizer

6g             salt

Place glucose powder, nonfat milk powder, trimoline and half the sugar into a pot. Add the milk and cream and bring to a simmer. Mix the other half of sugar with the stabilizer and sheer into hot liquid constantly whisking. Bring to a boil for one minute, then strain. Chill in ice bath. Once cool, add salt using a stick blender. Refrigerate overnight and spin the next day.


Hazelnut Brittle

  • 250g         sugar
  • 75g            butter
  • 75g            water
  • 55g            glucose syrup
  • 5g              baking soda
  • 1g              salt
  • 250g          hazelnuts, toaste

Cook the sugar, butter, water, and glucose syrup to an amber color caramel. Once the caramel is at desired color, remove from heat and whisk in baking soda and salt. Fold in the hazelnuts and evenly coat. Pour onto a silpat lined tray and cool completely. Break up into small pieces using a robot coupe.


Chocolate Streusel (GF)

  • 280g          melted butter
  • 350g          sugar
  • 150g          COCOA POWDER
  • 175g          white rice flour
  • 12g            baking soda
  • 180g          potato starch
  • 7g              salt

Sift together cocoa powder, rice flour, baking soda, potato starch and salt together in a bowl, reserve on the side. Whisk together melted butter and sugar and then add the dries. Mix until combined and spread out on a silpat. Bake at 300F high fan for seven minutes. Break up the streusel and rotate. Bake for another five minutes and continue to bake and break up the streusel until done.


Praline Powder

  • 80g          60% HAZELNUT PRALINÉ
  • 30g          tapioca maltodextrin powder
  • 5g            fleur de sel

Whisk to combine.

Assembly and finishing

Gianduja Budino, Fior di Latte Gelato

Spoon fudge sauce onto the center of the plate and then place the budino slightly off centered from the fudge. Using a hand held torch, carefully heat up the outside of the ring mold and lift off.  Spoon some streusel on top of the budino, then candied hazelnuts and finish with the praline powder.  Place a quenelle of gelato on top and garnish with a little fleur de sel and dehydrated orange chips.

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