Food and Travel Magazine | Butterscotch budino with whipped cream and…
Butterscotch budino with whipped cream and hazelnuts
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Cooking tools:
- Dutch oven
- Heavy-based pan
- Spatula
- Whisk
- Stand mixer
- Instant-read thermometer
- Conical sieve
- Baking dish
- Parchment paper
- Oven
- Baking sheet
- Spoon
- Mixing bowl
- Individual moulds
- Plate
Ingredients
- 55g unsalted butter
- 275g dark brown sugar
- 1 litre double cream
- 10 large egg yolks
- 1tsp coarse sea salt
- 1tsp pure vanilla extract
- 21⁄2 sheets (8g) silver-strength gelatine
- 150g hazelnuts
- 300ml double cream
- 75g feuilletine flakes (optional)
- 75g chocolate shavings (optional)
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