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Lemon and white chocolate budino
Lemon and white chocolate budino
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Prep Time:
70 minutes
Cook Time:
60 minutes
Total Time:
130 minutes
Ingredients:
  • 2 firm lemons, unpeeled, thinly sliced
  • 440g caster sugar
  • 185g self-raising flour
  • 155g almond meal
  • 125g unsalted butter, softened
  • Finely grated rind of 1 lemon
  • 2 eggs
  • 150g fresh ricotta
  • 4.40 gm vanilla extract
  • 125ml buttermilk
  • 125ml cream
  • 125g white chocolate, finely chopped
Instructions:
  • In a heatproof bowl, layer lemon slices and cover with boiling water. Let cool, drain, and repeat. In a saucepan, combine 1 cup sugar and 1 cup water over medium heat until sugar dissolves and mixture boils. Lower heat, add lemon slices, and simmer for 20-30 minutes until translucent. Allow to cool before serving.
  • Preheat your oven to 180°C. Grease 8 savarin or pudding moulds with a 3/4-cup capacity. In a bowl, sift flour and 1/4 teaspoon salt, then mix in almonds and 1/2 cup sugar until well combined.
  • With an electric mixer, blend butter, lemon zest, and remaining sugar for 4 minutes to achieve a pale mixture. Gradually add eggs, one at a time. Mix in ricotta, vanilla, buttermilk, and cream until fully combined. Incorporate dry ingredients until smooth, then gently fold in the chocolate.
  • Fill molds with the mixture and bake until golden brown, approximately 25 minutes. Let them cool in the molds for 10 minutes, then unmold and serve with lemon.

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