Budinetti pistachios with moscato sauce
Instructions
To make budinetti, soak the slices of bread in cream and then pass through a mixer with all the soaking liquid, pistachios, almonds, egg, egg yolks, sugar and softened butter; You must obtain a creamy mixture.
Divide it among 8 ramekins of creme caramel buttered and sprinkled with sugar; infornateli at 190 degrees for 25 minutes.
Meanwhile, start the sauce: heat the Muscat and, meanwhile, in a bowl mix the egg yolks with sugar and starch; softened with hot moscato, so bring the sauce on a moderate flame and let it boil for 3 minutes.
Remove from heat and add the cream unmounted.
When cooked the baked, let them cool, budinetti and sformateli on a veil of muscatel sauce.
Garnish with fresh fruit and serve immediately.
Ingredients and dosing for 8 persons
- For budinetti:
- 5 slices bread
- 200 g of fresh cream
- 100 g of shelled pistachios
- 80 g of sugar
- 50 g of almond
- 35 g of butter
- 1 egg
- 4 egg yolks
- Sugar and butter for stencils
- For the sauce:
- 300 g of muscat wine
- 70 g of sugar
- 2 egg yolks
- 1/2 tablespoon of potato starch
- 2 tablespoons of creme fraiche