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Budino di latte (milk pudding) with marsala-poached fruits
Budino di latte (milk pudding) with marsala-poached fruits
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Prep Time:
395 minutes
Cook Time:
25 minutes
Total Time:
420 minutes
Italian puddings with poached seasonal fruit in Marsala.
Ingredients:
  • 1L (4 cups) milk
  • 220g caster sugar
  • 75g potato starch
  • 2.00 cinnamon quill
  • 2.00 vanilla bean, split, seeds scraped
  • Zest and juice of 1 orange
  • 12 dried apricots
  • 6 dried peaches
  • 6 dried pear halves
  • 12 dried apple slices
  • 12 small dried figs
  • 6 prunes
  • 110g caster sugar
  • 125ml marsala
Instructions:
  • In a saucepan, combine milk and sugar over low heat, stirring until sugar dissolves. Whisk in flour until fully combined. Mix in cinnamon and scrapped vanilla pod with seeds. Increase heat to medium and bring to a boil. Reduce heat to low and cook, stirring continuously, until very thick for about 5-6 minutes. Cool slightly, remove the vanilla pod, then distribute into six 1 cup (250ml) serving dishes or greased dariole moulds. Cover and refrigerate for a minimum of 8 hours or overnight before serving.
  • Prepare the fruits by combining orange juice and water in a jug to make 300ml of liquid. Transfer the mixture to a saucepan along with the rest of the ingredients. Cover and bring to a boil over medium-high heat, then simmer uncovered for 5 minutes until the fruits are tender. Use a slotted spoon to remove fruits and place them in a bowl. Allow the poaching liquid to simmer for an additional 5-6 minutes until it thickens into a syrup. Return the fruits to the syrup, remove from heat, and let it cool completely.
  • For dariole moulds, briefly dip in warm water, then unmould onto plates. Serve budinos topped with fruits and drizzled with poaching liquid.

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