Cmab Global Flavors Final

Butterscotch Budino

Recipe Category: Il Fresco
Chef Name: Gustavo Rios



1-1/4 sheets silver gelatin
4-1/2 cups Real California heavy cream, divided
1-1/4 cups packed brown sugar
2 Tablespoons Macallan 12 Single Malt Scotch Whiskey
2 Tablespoons vanilla bean paste
1/2 teaspoon salt
5 large egg yolks
1/4 cup cornstarch
1/4 cup Real California butter

Caramel Sauce

2-1/4 cups sugar
3/4 cup Real California butter, cut into cubes
1 cup Real California heavy cream
2 ounces Macallan 12 Single Malt Scotch Whiskey

Vanilla Mascarpone

8 ounces Real California Mascarpone cheese
2 Tablespoons Real California sour cream
Dash, vanilla bean paste


1/4 cup Valrhona Caramélia Milk Chocolate Crunchy Pearls


To prepare Budino, bloom gelatin in ice water, then squeeze out water and set aside. Whisk together 4 cups heavy cream, brown sugar, scotch, vanilla bean paste and salt in large pot. Heat over medium heat until just below boiling. In separate bowl, combine egg yolks, remaining 1/2 cup cream and cornstarch. Whisk small amount of heated cream mixture into egg yolk mixture, then whisk tempered egg yolk mixture back into large pot of heated cream mixture. Cook stirring constantly until mixture just coats back of wooden spoon. Pour mixture into blender along with butter and gelatin, blend to combine. Divide mixture between serving vessels and chill.

To prepare Caramel Sauce, melt sugar in medium sauce pan, stirring occasionally as it begins to melt. Once it turns golden brown, stir in butter, then heavy cream. Stir in scotch to taste. Remove from heat. Sauce may be served hot or cold.

To prepare Vanilla Mascarpone, beat Mascarpone with sour cream and vanilla bean paste in mixer with paddle attachment until thoroughly blended.

To serve, top each Budino with a puddle of Caramel Sauce, dollop of Vanilla Mascarpone and sprinkle of chocolate pearls.

PER ORDER: Makes 6 servings.

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