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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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