This week’s Sunday Supper event is all about Valentine’s Recipes For Two! So all the bloggers taking part to this event will post recipes for two. Don’t you just love it? I think it is a very clever idea! Obviously, if you want to make one of the dishes for more people, you can simply multiply the below doses for as many people as you like. For this event, I thought I should share a chocolate recipe (who doesn’t like chocolate for Valentine’s Day??) and I wanted it to be an Italian dish. When I looked through my Visual Archive, I was shocked to see that among my 600+ recipes, I still hadn’t posted a Chocolate Budino recipe! Budino is a very common dessert in Italy… it is what kids have for tea time very often and I think I grew up on this as well as on Nutella!! Hehehe I remember clearly that my neighbour’s mum would often make it and she would give me some too. Chocolate Budino is soooo good. It is creamy, but more solid than a mousse and believe it or not, it is actually very nutrient, so it is perfect for children and adults alike. As this was going to be a Valentine’s Day post, I thought I should add something else to it… and I made some strawberry jello hearts. The whole combination worked out great in terms of colours, presentation and flavours, so I was quite pleased with this recipe and I am very happy to share it with you today! Enjoy!
- 200 ml – 6 ¾ oz. milk, warm
- 40 gms – 1.5 oz. butter
- 40 gms – 1.5 oz. dark chocolate, chopped
- 20 gms – ¾ oz. corn starch
- 38 gms – 1.5 oz. sugar
- Whipped cream, to serve
- Put the butter in a saucepan and let it melt on a slow flame.
- Add the sugar and mix.
- Add the cornstarch and mix.
- Slowly add the warm milk.
- Add the chopped chocolate and bring to a simmer.
- Once it starts simmering, let it cook for 2 minutes while constantly stirring.
- Wet the moulds with a little water and pour the chocolate mixture in them.
- Let the budino cool down and then place it in the fridge for at least 2 hours (or overnight) before serving.
- Serve cold, topped with whipped cream.
- Blend and sieve the cleaned strawberries.
- Add the strawberry syrup and enough water until you have 40 ml – 1.5 oz. of liquid.
- Put the gelatine sheet in a bowl with cold water and let it sit there for 5 minutes.
- In the meantime, put the sugar in a saucepan with 12 ml – 0.4 oz. of water and bring to a boil. Let it simmer for 3 minutes then put the fire off.
- Drain the gelatine sheet and add it to the hot sugar syrup.
- Mix well and add it to the strawberry mixture. Mix until combined.
- Pour the mixture into your moulds and put them in the fridge to set (this will take at least 2 hours).
- Unmould them and serve with the budino.
The consistency of budino is somewhat in between that of a mousse and a panna cotta. It is not as “smooth” as a panna cotta, but you can unmould it if you are very careful. If you are unsure of how to unmould it, serve it in individual glass shooters/little cups.
- Bacon-Wrapped Dates Stuffed with Ricotta from Casa de Crews
- Kumquat Vanilla Marmalade from Shockingly Delicious
- Southwestern Meatballs wrapped in Bacon from Momma’s Meals
- Almond-Crusted Sole with Mushroom Pilaf for Two from Small Wallet, Big Appetite
- Bacon Crusted Beer Mac and Cheese from Melanie Makes
- Baked Crab Cakes with Lemongrass-Ginger Mayo from The Weekend Gourmet
- Baked Pasta with Sausage and Fontina from The Girl In The Little Red Kitchen
- Baked Tilapia En Papillote from It’s Yummi!
- Chicken and Mushroom Alfredo from Cookin’ Mimi
- Drunken Snow Crabs from Family Foodie
- Eggs in Purgatory from Noshing with the Nolands
- Flambéed Veal Chops from MealDiva
- Homemade Philly Cheesesteak Stromboli from In The Kitchen With KP
- Meyer Lemon Butter Sauce Prawns with Linguine from Food Lust People Love
- Pan Seared Scallops with Lemon-Basil Beurre Blanc, Pancetta, Apples and Fennel from Crazy Foodie Stunts
- Pan-Seared Scallops with Linguine and Tomato-Cream Sauce from Bobbi’s Kozy Kitchen
- Roasted Vegetable Lasagna for Two from Hot Momma’s Kitchen Chaos
- Salmon Pakoras from Jane’s Adventures in Dinner
- Swiss Fondue for Two from Curious Cuisiniere
- White Queso Mac and Cheese for Two from Daily Dish Recipes
Decadent Desserts and Drinks:
- Baked Custard from Magnolia Days
- Cherry Spritzer Ice Cream Float from Peanut Butter and Peppers
- Chocolate Budino with Strawberry Hearts from Manu’s Menu
- Chocolate Malt Bread Pudding from Alida’s Kitchen
- Chocolate Marshmallow Duets from Cindy’s Recipes and Writings
- Chocolate Pots de Crème from That Skinny Chick Can Bake
- Fresh Berry Parfait with Crème Anglaise from Hip Foodie Mom
- Fudgy Dark Chocolate Brownies with Raspberry Sauce from La Bella Vita Cucina
- Funfetti Strawberry Cheesecake Trifle from Take a Bite Out of Boca
- German Rose Water Sugar Cookies For Two from Killer Bunnies, Inc.
- Gluten Free Chocolate Hazelnut Truffles from Gluten Free Crumbley
- Gluten-Free Deep Dish Hot Fudge Brownies for Two from Cupcakes & Kale Chips
- Ice Cream Stuffed Crepes with Nutella and Fresh Berries from Neighborfood
- Malawian Mbatata Cookies with Coconut Cream from Happy Baking Days
- Orange-scented Bread Pudding with Hard Sauce for Two from girlichef
- Pecan-Crusted Coconut Custards with Brandied Banana Sauce from The Texan New Yorker
- Pistachio Pudding For Two (From Scratch) from Chocolate Moosey
- 3 Japanese-Style Treats for Your Sweet from Ninja Baking
- Valentine’s Cupcakes with a Surprise from From the Bookshelf
- White Hot Chocolate from Pies and Plots
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