« Everyone Should Eataly | Main | One Cannolo Two Cannoli »

November 24, 2009

TrackBack

TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a010536a07d60970b0120a6a76b3e970c

Listed below are links to weblogs that reference Gianduja Budino and a Chocolate Pass in Turin:

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

Jill Silverman Hough

The first time I ever heard the word "gianduja" was at Julia's Kitchen at COPIA in Napa - simply assuming we didn't know what it was, the waiter took great pains to somewhat remedially explain it. Little did he know that I was dining with the food editor of Bon Appetit magazine who certainly could've schooled him in all that and more! She graciously nodded her appreciation of his explanation, and I not-very-graciously felt smug about being in her presence.

Jozee Pizzurro

In the recipe it calls for "four sheets (12 grams) of gelatin. Is there any place where I can purchase "four sheets"? The only type of gelatin I know of is the Jello brand granules.

The dessert is one that I could devour and enjoy.

Angela@spinachtiger

Great enticing post. I want to make this dessert. Today I'm doing flourless chocolate cake, but next chocolate dessert this will be it. Welcome to cooking italy. You'll be getting an email for the google group. December's schedule is light, just two things, but feel free to make anything we've already done.

The Chocolate Priestess

These look great! When I lived in Italy for my junior year I had some good chocolates but at least at our university the focus was on fruit as a dessert. Of course that was years ago and perhaps chocolate is a bigger of Italian cuisine now.

Tsz

Just discovered Gianduja last week (I got mine from ICAM's blue rose line, so good!) and can't wait to try out your budino recipe.

Food Lover Kathy

Josie: You can substitute 1 package of the powdered gelatine (which equals a scant 1 tablespoon) for 4 gelatin sheets. Follow the manufacturer's instructions for "blooming" the gelatine in water, then add to the heated milk/egg mixture prior to straining over the gianduja.

Antoinette Baranov

I'm amazed at the quantity of egg yolks and if so why the gelatin, between egg-yolk and cream should have delicate texture. Not sure would try, will keep in mind. Thanks antoinette Baranov

Food Lover Kathy

Antioinette: That's a good question, Thanks!Yes, there are a lot of egg yolks. The cream/egg yolk mixture is only brought to 175 degrees F (82C), below the point (85C) where the yolks curdle and become scrambled. The cream mixture is thickened with the yolks and cooking but not enough to be solid like a pudding. It's actually a creme anglaise sauce prior to adding the gelatin.

You could probably reduce the amount of yolks by 2, 3 or even 4 (you might need to add more gelatin), but I didn't because with the yolks you get a silkier and richer texture than you would by adding more gelatin and less yolks. With the leftoer egg whites, you can make many things including French macaron or torrone (Italian nougat). I'll be posting a recipe for torrone soon.

Kelly @ EvilShenanigans

Wow! That looks amazing! So rich and so satisfying! Love your choice of chocolate!

invierta proyectos

looks delicious!!!

Claudia

Beautiful, I love gianduja.

Just to remind that you can drop the gelatine and the cream, or the milk instead if one prefer, if you add the 12 egg whites whipped to hard picks and the very end...

Remember that the whites come with some good protein by the way... That's how I do it and they work beautifully, but you must not be afraid of raw eggs

C.

Andrea

hhhmmm...Even if I'm not that rich but I will surely try this one...

The comments to this entry are closed.

Enter your Email:

~ CULINARY VACATIONS ~

Let's Connect!

Puglia-food-and-wine-expert

Certified Yummly Recipes on Yummly.com

Cannolo Award