Two-tone pudding
- Difficulty: Easy
- Prep time: 25 min
- Cook time: 15 min
- Serving: 4
- Cost: Low
- Note + the time required for setting in the refrigerator
PRESENTATION
If you're looking to impress with a dessert that's both fancy and comforting, you've gotta check out budino bicolore. This Italian classic is all about bringing those dreamy, hard-to-resist layers together. We're talking a silky vanilla top and a rich, dark chocolate base. So, so tasty. The way these layers sit side by side? Seriously, it's as appealing to the eyes as it is to your taste buds. In Italy, this delightful dessert often pops up at special occasions. Heart-shaped molds turn budino al cioccolato e vaniglia into a sweet surprise that's just perfect for birthdays or anniversaries.
Thing is, what makes budino fatto in casa so tasty is all the ways you can tweak it. I mean, add some hazelnut granules for a bit of crunch or maybe dark chocolate shavings for extra crispiness—it's really your call. Across different regions, folks get super creative with decorations. Think caramel cubes for a pop of sweetness or maybe a sprinkle of nuts for that rustic touch.
The dessert italiano vibe here? It's all about nostalgia and elegance. Pretty much the perfect end to a meal. The silky mouthfeel just melts in your mouth—yeah, for real—with each spoonful. Plus, with all the different molds and toppings, there's always a fresh twist to try. Budino bicolore really captures that blend of elegance and fun. And look, the budino al doppio gusto—or double flavor—offers a little surprise in every bite. Whether you stick to the classic looks or go wild with garnishes, this dessert is always a hit. It's light enough that you won't feel weighed down, but rich enough to make an impression.
So whether it's a big family gathering or just a cozy dinner for two, this Italian gem? It's magical. It's like bringing a piece of Italy straight to your table—no question. And trust me, it's a whole lot of joy.
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INGREDIENTS
- Ingredients for the vanilla pudding
- Whole milk 0.67 cup (150 ml)
- Fresh liquid cream ⅓ cup (80 ml)
- Sugar 3 tbsp (40 g)
- Egg yolks 2
- Gelatin in sheets 0.1 oz (4 g)
- Vanilla bean ½
- For the chocolate pudding
- Whole milk 1 ⅛ cup (270 ml)
- Dark chocolate 2.1 oz (60 g)
- Butter 4 tbsp (55 g)
- Sugar ¼ cup (55 g)
- Type 00 flour ¼ cup (25 g)
- To decorate
- Fresh liquid cream ½ cup (125 ml)
- Powdered sugar ¼ cup (25 g)
How to prepare Two-tone pudding
To prepare the two-tone pudding, start with the vanilla pudding: soak the gelatin in cold water for at least 10 minutes 1. In a saucepan, pour the cream and milk and add the vanilla (both the seeds and the pod) 2; cook over low heat and bring to just below boiling. Meanwhile, in a bowl, whisk the egg yolks and sugar with a hand whisk 3.
Remove the vanilla pod from the heated milk and cream 4, drain and thoroughly squeeze the gelatin and add it to the hot mixture 5, stirring with a whisk to dissolve completely. Pour this mixture over the yolks with the sugar 6 and blend the ingredients always with the whisk.
Divide the obtained cream into 4 molds (you can use a funnel to avoid excessive mess) (7-8). Then put them in the fridge to set (or in the freezer to halve the time). Meanwhile, focus on the chocolate pudding: heat the milk in a saucepan 9 until it almost boils;
In another saucepan, melt the butter over very low heat along with the sugar 10. Roughly chop the dark chocolate 11, then when the butter has melted, also add the chocolate 12.
Stir continuously with a whisk, cooking everything over low heat; also add the sifted flour to the melted chocolate 13, stir and gradually pour in the previously heated milk 14. Blend the ingredients with the whisk and thicken everything over low heat 15.
Transfer the cream to a bowl 16 and let it cool at room temperature covered with plastic wrap 17; when it is cold, you can distribute it over the now firm vanilla puddings, reaching almost the edge of the mold 18 (for this operation you can use a teaspoon or a piping bag with a smooth tip).
Flatten the puddings with the back of a teaspoon to level the surface 19 and put them in the refrigerator to set for about 2 hours. Just before serving the two-tone pudding, whip the fresh liquid cream with electric whisk 20 and when it is semi-whipped, add the icing sugar 21, continue to whip for a few more minutes
until it is very firm 22; then pour it into a piping bag with a star nozzle and place it in the refrigerator until ready to use. Once the puddings are well set, to unmold them more easily, you can dip the molds briefly in boiling water 23, then turn them over onto the serving plate 24.
Decorate with a dollop of whipped cream 25, and with other garnishes as desired; for example, we used caramel candy squares 26 and dark chocolate leaves 27!