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
jumbo eggs, separated
sapa (or an artisan balsamic vinegar as sub)
light muscovado sugar
chestnut honey, to your taste
zest from 1 blood orange (or your best orange sub if not available)
Meyer's lemon zest and 1 tbl. of Meyer's lemon juice, optional
juice from blood orange
Italian chestnut flour
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
An additional sauce option
organic blood orange conserve (or one from Seville oranges can sub if needed)
sapa mixed with 1 tbl. of fresh juice
rind of blood orange for garnish
dollop of creme fraiche, marscapone, or whipped cream, optional
In This Recipe
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
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.