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2 teaspoons vanilla extract

1/2 teaspoon salt

3 tablespoons white miso paste

2 cups dark brown sugar

6 1/2 cups heavy cream

8 sheets gelatin

8 ounces butter

bloom the gelatin sheets in ice water for 10 minutes. remove them from the water and let them drain on paper towels for a few minutes.

bring the sugar and cream to a simmer. whisk in the butter, vanilla, salt, and miso. strain through a fine strainer or cheesecloth. while still warm, stir in gelatin sheets. chill over an ice bath until cool to the touch. ladle or pour into serving dishes and chill in the fridge until set.

serve with sweetened whipped cream.

to make it more like the way we serve it at girl & the goat, cook chopped pineapple with a little brown sugar. make your favorite vanilla cake and top it with the pineapple, and serve it on top of the budino. Sprinkle with chopped, toasted cashew.

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