Steamed Pumpkin Budino
Chef Elizabeth Katz of Fiamma Osteria and Vento – New York, NY
Adapted by StarChefs

Yield: 12 Servings

Ingredients:

Budino:

• 2 cups brown sugar
• ½ cup granulated sugar
• 1 ½ cups pumpkin puree
• 9 eggs, separated
• ¾ cup flour
• Pinch of salt
• Cinnamon, nutmeg, clove
• 3 cups buttermilk

Dried fruit marmelatta:

• ½ cup dried figs, quartered
• ½ cup dried apricots, quartered
• ½ cup dried cranberries
• ½ cup golden raisins
• 2 cups cranberry juice
• 1 vanilla bean, split and scraped

Sweet mascarpone:

• 1 17-ounce container mascarpone cheese
• ¼ cup confectioner’s sugar
• 1 vanilla bean, split and scraped

Method:

For budino:
In a large bowl, whisk together sugars, pumpkin puree, egg yolks, dry ingredients, and buttermilk until mixture is completely smooth. In bowl of electric mixer whip egg whites with salt to soft peaks. Gently fold egg whites into batter until incorporated.

Preheat oven to 325° F. Butter and sugar 12 4-ounce metal souffle cups. Pour batter into cups, filling almost to the top. Place cups in deep hotel pans and fill bottom of pans with hot water. Cover hotel pans with aluminum foil and bake covered for 12 minutes and then uncovered for 6-8 minutes more.

For dried fruit marmelatta:
Place all ingredients in saucepan and set over medium heat.
Cook until dried fruit is plump and liquid begins to come to a boil, stirring throughout.

For sweet mascarpone:
Mix all ingredients together until well incorporated.

To assemble and serve:
Heat steamed pudding for about 4 minutes at 325° F. Turn upside down onto plate to unmold. Place about 3 Tablespoons of dried fruit marmalatta next to pudding. Using a serving spoon, make a quenelle of the sweet mascarpone and set on top of the marmelatta. Garnish with a dried apple chip.