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Gianduja Budino, Fior di Latte Gelato
Made with Extra Bitter 61%
by Chef Jessica Leung
6 stepsRecipe 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
Fudge Sauce
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
Hazelnut Brittle
- 250g sugar
- 75g butter
- 75g water
- 55g glucose syrup
- 5g baking soda
- 1g salt
- 250g hazelnuts, toaste
Chocolate Streusel (GF)
- 280g melted butter
- 350g sugar
- 150g COCOA POWDER
- 175g white rice flour
- 12g baking soda
- 180g potato starch
- 7g salt
Praline Powder
- 80g 60% HAZELNUT PRALINÉ
- 30g tapioca maltodextrin powder
- 5g fleur de sel
Assembly and finishing
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.