Dulcey Budino with Vanilla-Roasted Rhubarb

Budino may just mean pudding in Italian, but perhaps their puddings are simply more elegant than ours.Traditionally custard-based, a budino holds its shape without ever feeling stiff—smooth, delicate, and spoonable. This is a dessert that channels a bit of la dolce vita with every bite.

Our version uses egg yolks to add richness and roundness, but stops short of a full custard that requires tempering and precision. Instead, the mixture is gently heated—just enough to integrate the yolks and dissolve the gelatine—yielding a texture that’s clean and light without sacrificing depth.

The flavour comes entirely from Valrhona Dulcey, a caramelized white chocolate with notes of toasted biscuit, warm milk, and butter. Rhubarb roasted with vanilla adds brightness and contrast, while chopped hazelnuts offer texture and a subtle nuttiness to balance each bite.

Elegant enough to serve at the end of a special summer dinner, simple enough to make without stress—this is a dessert that knows how to carry itself.

Dulcey Budino with Vanilla-Roasted Rhubarb
Serves 4–6

Both budinos and rhubarb can be made up to three days ahead—just cover them with and refrigerate until ready to serve.

Ingredients
5 oz (142 g) Valrhona Dulcey, finely chopped
2 Gold Leaf gelatine sheets
3 egg yolks
3 tbsp sugar
¾ cup milk (ideally 2% or whole)
¾ cup whipping cream
½ tsp Diamond Crystal Kosher salt
500 g rhubarb, trimmed and cut into 1-inch lengths
⅓ cup sugar
½ tsp Little Pod Vanilla Paste
¼ cup chopped toasted hazelnuts

Method

1. Place the Dulcey in a medium heat-proof bowl. Soak gelatine sheets in a bowl of cold water (they need a total of 5–10 minutes of soaking, or until soft and pliable.

2. In a small heavy saucepan, whisk together the egg yolks and sugar until smooth. While whisking, slowly add the milk and cream. Stir in the salt.

3. Set the saucepan over medium-low heat and cook, stirring constantly with a silicone spatula, for about 3 minutes or until the mixture is hot to the touch (but not boiling).

4. Lift the softened gelatine from the water, gently squeeze out excess water, and stir it into the hot cream mixture until dissolved.

5. Pour the cream over the chopped Dulcey. Let stand for 1–2 minutes, then stir until the chocolate is fully melted and incorporated.

6. Strain the mixture through a fine sieve into a large glass measuring cup. Set the measuring cup in a bowl of ice water and stir occasionally until cool to the touch.

7. Divide the mixture between 4–6 ramekins and refrigerate for at least 4 hours, or until set.

To make the roasted rhubarb, preheat the oven to 350°F. Combine the rhubarb and sugar in a small glass or ceramic baking dish (a loaf pan is ideal). Let stand for 10 minutes, stirring occasionally, until the sugar is damp and rhubarb is juicy. Cover with foil and bake for 30–35 minutes, stirring once, until the rhubarb is tender. Remove from the oven, stir in the vanilla paste, and let cool. Cover and refrigerate until ready to serve.

To serve, spoon the roasted rhubarb over the set budinos and top with toasted hazelnuts.

For the eagle-eyed: the budino pictured above actually features one of our earlier tests. The final version, lightly set with gelatine will have a smooth set and a bit of a sheen to the top. 

Pro tip: Freeze leftover egg whites until you have 5–6 and make a pavlova.
Pro tip 2: Extra rhubarb is excellent over thick yoghurt with granola, and the syrup makes a beautiful addition to cocktails.

For more information on how to use gelatine sheets see our post on [Gelatine 101] and a Panna Cotta recipe also topped with rhubarb, a coincidence!)