We make this budino at Girl & the Goat and wanted to try to add a little tang to it. Chobani keeps the pudding creamy but gives it just a little added complexity.
2 T water
1 T powdered gelatin
1 c dark brown sugar
2 c heavy cream
1 ¼ c Chobani
4 ounces unsalted butter
1 t vanilla extract
½ t salt
1 ½ T white miso paste
1 ¼ cups Chobani
¼ c honey powder yogurt
Blueberries for garnish
Put 2 T water in a small container like a ½ c measuring cup. Sprinkle powdered gelatin over the top. Allow to set and absorb. Will become a solid gel when done.
Bring sugar and cream to a simmer. Whisk in the Chobani, butter, vanilla, salt, and miso. Remove from heat and stir in gelatin. Combine everything with an immersion blender. Strain through a fine mesh strainer. Ladle or pour into serving dishes and chill in the fridge for a few hours to set.
Meanwhile, whisk together Chobani and honey powder. Chill until time to serve.
To serve, top each budino with a dollop of yogurt and some blueberries.
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