Budino e saba
Pudding with cooked red grape juice
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Serves
6
Cooking Time
Prep time 45 mins, cook 1 hour 10 mins (plus cooling)
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1.25 litres
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(5 cups) milk
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1
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lemon, zested rind only
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7
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cloves
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2
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cinnamon quills
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1
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vanilla bean, split and seeds scraped
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165 gm
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(¾ cup) caster sugar
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10 gm
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unsalted butter
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5
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eggs
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2
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egg yolks
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To serve:
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red grapes, halved
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| Saba |
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750 ml
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(3 cups) mosto (see note)
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1
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Combine milk, zest, cloves, cinnamon and vanilla bean and seeds in a saucepan. Bring to the boil over medium heat and cook until reduced to 750ml (12-15 minutes). Remove from heat, add sugar and stir to dissolve. Cool.
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2
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Preheat oven to 180C. Grease six 1-cup capacity heatproof ramekins with butter. Stir milk mixture and pour through a fine seive into a mixing bowl, discarding solids. Whisk in the eggs and yolks then pour into ramekins. Cover ramekins with foil, place in a tea towel-lined baking dish, making sure they are not touching each other. Fill baking dish with boiling water three-quarters up the sides of the ramekins and bake until a knife inserted withdraws clean (40-50 minutes). Cool for 15 minutes, remove from baking dish and refrigerate until chilled (1-2 hours).
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3
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Meanwhile for the saba, boil the mosto in a small saucepan over high heat until reduced by half (20-30 minutes). Cool.
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4
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To serve, invert puddings, pour a little saba over, garnish with a few grapes and serve immediately.
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Note Mosto is the Italian for fresh grape juice. Anna Maria uses Robinvale red grape juice.
Drink Suggestion Vin santo.
RECIPE Anna Maria Eoclidi
PHOTOGRAPHY Ben Dearnley
STYLING Emma Knowles