Miso Butterscotch Budino
Serves: 6
Kirstin Bosco
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
44
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Gelatin (powdered)8 cups
Heavy Cream4 cups
Dark Brown Sugar5 cups
Greek Yogurt (full-fat)4 tsps
Vanilla Extract2 tsps
SaltDirections:
1
Special equipment: twenty 6-ounce serving bowls Place 1/2 cup cold water in a small bowl and sprinkle the gelatin over the top
2
Set aside until the gelatin sets and becomes a solid gel, about 10 minutes
3
Bring the cream and sugar to a simmer
4
Whisk in the butter, yogurt, miso, vanilla and salt
5
Remove from the heat and stir in the gelatin
6
Using an immersion blender, puree the mixture, then strain through a fine mesh strainer
7
Ladle or pour into 6-ounce serving bowls and chill in the refrigerator until set, 3 hours
8
Serve cold with fresh fruit and whipped cream