Espresso Budini Recipes

ESPRESSO BUDINI

Steps:

• Combine sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and espresso powder; cook over medium-high, stirring constantly, until bubbling and thick, about 2 minutes after it comes to a boil.
• In a bowl, whisk yolks until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan and cook over medium, stirring constantly, until it returns to a boil, 1 to 2 minutes. Remove mixture from heat and stir in vanilla. Whisk in mascarpone until smooth. Let cool slightly.
• Combine espresso and brandy in a shallow bowl. Quickly dip cookies in espresso-brandy mixture. (Cookies should absorb some of liquid but not become mushy.) Place cookies in a snug layer in the bottom of small glasses or Mason jars, 3 or 4 per glass.
• Whisk pudding until smooth and divide among glasses, topping cookies. Refrigerate until firm, at least 2 hours and up to overnight.
• Dust tops with cocoa and dollop with mascarpone. Sprinkle with chocolate curls; serve.

ESPRESSO MASCARPONE CREAM

Steps:

• Bring cream to a simmer.
• Remove from heat, stir in espresso powder and confectioner's sugar.
• Transfer to bowl and cool slightly.
• Whisk in mascarpone.
• Refrigerate until ready to use.

JENNIFER MILLAR'S CHOCOLATE BUDINI

Steps:

• Position a rack in the lower third of the oven and heat to 375°F.
• Melt the chocolate and butter with 6 tablespoons of sugar and the salt in a medium stainless-steel bowl placed in a skillet of hot, not simmering, water, stirring frequently.
• Remove from the heat and cool slightly.
• Whisk in the egg yolks and vanilla.
• In a medium bowl combine egg whites and cream of tartar.
• Using a hand-held electric mixer on high speed, beat until soft peaks form.
• Add the remaining 6 tablespoons of sugar gradually, beating constantly, until the whites are stiff and glossy.
• Fold 1/4 of the beaten whites into the chocolate mixture to lighten it.
• Scrape the chocolate mixture into the bowl of whites and fold just until combined.
• Divide the batter evenly among 6 12- to 16-ounce (or so) oven-proof serving dishes (the batter won't fill the bowl but will leave enough room for ice cream, sauce and almonds).
• Place the bowls on a large baking sheet.
• (The budini can be prepared up to 2 days ahead to this point, loosely covered and refrigerated.) Bake until the budini are puffed with crusty, deeply cracked tops and a toothpick inserted in the centers comes out quite gooey, 20 to 25 minutes.
• (The budini can be completely baked up to a day ahead, cooled, covered and refrigerated. To reheat, bake in a hot, 375°F oven until puffed, about 10 minutes.) Serve within 10 minutes (the puddings will sink as they cool), topping each serving with a scoop of ice cream.