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Author Notes: Well this is not exactly virtuous, but it is a healthier version of a very delicious semolina budino I discovered this summer from a wonderful cook who had featured sweet red cherries. In my version I have cut way down on the butter, introduced chestnut flour, eliminated most sugar, used the Italian sapa from Nudo, http://www.nudo-italia.com/products/22, as well as chestnut honey, and feature blood oranges. Out of season you could make this with a decent orange substitute. I did make one version with no butter, but it was really way too virtuous. You can see a version finished simply with a splash of sapa and the other topped with a generous portion of the blood orange conserve sauce. I suggest trying the blood orange liqueur Solerno if you want a boozy version. —Sagegreen
- 3 jumbo eggs, separated
- 2 tablespoons sapa (or an artisan balsamic vinegar as sub)
- 4 tablespoons softened butter
- 1 tablespoon light muscovado sugar
- 3-4 ounces chestnut honey, to your taste
- zest from 1 blood orange (or your best orange sub if not available)
- 1 teaspoon Meyer's lemon zest and 1 tbl. of Meyer's lemon juice, optional
- 2 ounces juice from blood orange
- 1/2 cup buttermilk
- 1/4 cup semolina flour
- 1/8 cup Italian chestnut flour
- 1/2 teaspoon baking soda
- tiny pinch of fine sea salt
- butter or oil for ramekins
- splash of Solerno, Grand Marnier, or GranGala, optional orange liqueur
- splash of sapa mixed with fresh blood orange juice, optional finish
- fresh blood orange rind for garnish
- Beat the egg whites until fluffy and set aside. Preheat the oven to 350.
- Combine the egg yolks, sapa, butter, muscovado, and honey smoothly together. Add the zest and juice. Then whisk in the buttermilk.
- Gradually add the flours, baking soda, and salt to the mix. Beat lightly. Fold in the egg whites.
- Pour the mix, dividing it among 4 buttered (or oiled) ramekins. Set the ramekins into a larger baking pan filled with enough hot water to come up between 1/3 and 1/2 the way up the sides of the ramekins. Bake in a preheated 350 degree oven for 20 to 25 minutes until golden brown. Cool and then plate. For a boozy option, pour a splash of orange liqueur over each budino; let soak in. Then splash some sapa mixed with half as much fresh juice and rind garnish on top, if desired.
An additional sauce option
- 4 ounces organic blood orange conserve (or one from Seville oranges can sub if needed)
- 3 ounces white wine
- 2 tablespoons sapa mixed with 1 tbl. of fresh juice
- rind of blood orange for garnish
- dollop of creme fraiche, marscapone, or whipped cream, optional
- Stir the blood orange conserve together with the white wine and heat until the wine is reduced. Cool slightly. Pour over the plated budinos, as another option. Add orange rind, a splash of sapa combined with juice, and other garnish, such as marscapone, to finish.
- This recipe was entered in the contest for Your Best Pudding