RECIPES
Chocolate and coffee budino with caramel sauce
By
1 hour
Prep time
1 hour
Cooking time
8 Servings
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INGREDIENTS

100ml strong espresso coffee
200g dark chocolate
200ml pouring cream
100g caster sugar
4 egg yolks

Caramel sauce

330g caster sugar
125ml water
130g brown sugar
300ml pouring cream
Crumbled Amaretti biscuit, to garnish

METHOD

  1. 1. Melt the chocolate with the coffee, cream and sugar in a saucepan, Induction setting 3. Remove from the heat.
    2. Cool the mixture to room temperature and whisk in the egg yolks. Pour the mixture into 8 lightly greased aluminium moulds.
    3. Place the moulds onto a Perforated steam tray and cover tightly with tin foil. Steam at 90°C for 30 minutes
    or until Budinos has set.
    4. Remove from the Steam Oven and leave to cool.

Caramel Sauce

  1. 1. Place the caster sugar and water into a saucepan and stir over a low heat, Induction setting 3, until the sugar dissolves,
    approximately 10 minutes.
    2. Using a wet pastry brush, brush down the sides of the saucepan to dissolve any sugar crystals.
    3. Once the sugar has dissolved, increase to a medium high heat, Induction setting 7, and bring to the boil.
    4. Reduce to heat, Induction setting 5 and simmer uncovered, without stirring for 10 minutes or until the mixture
    turns a light golden colour.
    5. Remove from the heat and using a wooden spoon stir in the brown sugar, then the cream (careful, it may splutter),
    until well combined.
    6. Return to a medium heat, Induction setting 5 and cook for 2 minutes or until smooth.

To Serve

  • 1. Turn Budino out onto a plate and pour the caramel sauce over the top. Serve with some crumbled Amaretti biscuit.

APPLIANCE / FUNCTION

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1 Session selected

  • Free Discovery Product Demonstrations

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm

    Knoxfield

    Person
    Free

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