Chocolate recipe for “il Buddino”

  • x 4 persons
  • Preparation and cooking time: 10 minutes. Then in the fridge for 4 hours.
  • 1/2 litre of milk
  • 4 egg yolks
  • 100 grams of dark chocolate (75%)
  • 75 grams of sugar
  • 3 sheets of gelatine (as for aspic)
  • Put the gelatine leaves in a bowl of cold water to soften.
  • Wet the Buddino molds and position them upside down in the glasses
  • Whisk the egg yolks with a bit of milk.
  • Melt the chocolate by “bain marie” with a bit of milk.
  • Bring to a boil the rest of the milk with the sugar, add the melted chocolate.
  • Away from the heat, add the egg yolks, never stop stirring.
  • Back on the heat let it thicken, BUT do not let it boil.
  • Take away from the heat, quickly add the moistened gelatine leaves after having squeezed them well, stir and fill the Buddino molds.
  • Let cool. Put in the fridge for at least 4 hours.
  • Before serving slightly squeeze the sides to help them come out on the plate, if they “resist” help them around the sides with a knife and they slide out perfectly.
  • Serve them on a rasberry coulis or on a bed of rose petals or on a vanilla custard cream covered in red fruits

Summer recipes

Il Gelo is a sicilian ice flavoured speciality, even if it is not a budino it is a lovely fresh dessert for summer and comes out perfectly with il Buddino pudding molds.


Lemon Gelo

  • Ingredients: rind of 3 bio lemons finely grated
  • 1 litre of cold water
  • 150 gr of white sugar
  • 60 gr of wheat starch (Epifin, swiss brand)
  • 10 fresh strawberries
  • Dissolve the wheat starch in some of the cold water.
  • Add the white sugar, the finely grated lemon rind and the rest of the water.
  • Put everything on the low heat and stir until the mixture thickens, a few minutes after coming to boil.
  • Wet the molds, turn them upside down in a glass, pour in the mixture and let cool, then put in the fridge for at least 3 hours. The more you leave them in the fridge the better they become!
  • Serve on the blended strawberries.

Coffee Gelo

  • Ingredients: 1/2 litre of black coffee
  • 1/2 litre of water
  • 200 gr of white sugar
  • 60 gr of wheat starch
  • rind of one lemon
  • The procedure is the same as for the Lemon Gelo.
  • After having dissolved the wheat starch add the remaining water, the coffee, the white sugar and the lemon rind which shall be removed after having cooked and before pouring the mixture in the molds.

Cinnamon Gelo

  • Ingredients: 100 gr of cinnamon sticks
  • 1 litre of water
  • 200 gr of white sugar
  • 60 gr of wheat starch
  • Leave the cinnamon sticks in the cold water overnight.
  •  On the next day heat all the ingredients on a low heat until it takes colour.
  •  Then follow the usual procedure of the lemon gelo and the coffee gelo.
Buddino Mango Coconut Parfait

(thanks to Freundin Magazine)

  • For 4 persons
  • 2 egg yolks
  • 1 egg white
  • 4 gelatine 1/2 gelatine leaves
  • 1 mango
  • 1/2 bio lime grated rind and its juice
  • 50 gr sugar
  • 150 gr coconut milk
  • 100 gr of fresh cream


  • Put the gelatine leaves in a bowl of cold water to soften.
  • Wet the Buddino molds and position them upside down in the glasses.
  • Reduce the mango pulp to a puré and filter it. Add the lime juice and the finely grated lime rind.
  • Whisk the yolks with the sugar at bain-marie for 10 minutes until it becomes a thick cream like zabaglione.
  • Pour in the coconut milk. Take off the heat without stopping the whisking, add the gelatine leaves after having squeezed out any excess water, then add the mango puré.
  • Whisk the egg white in a bowl until firm.
  • Whip the cream until firm.
  • Gently incorporate both to the mango and coconut cream.
  • Pour the mango and coconut cream into the molds and keep refrigerated for 4 hours.
  • Serve decorated with toasted coconut shreds.

Panna cotta for a Yin&Yang effect

(thanks to Salon Tsé&Tsé et compagnie friend)

  • For 6 persons
  • 1/2 l of double cream
  • 100 gr of sugar
  • 1dl of milk
  • 10 gr gelatine leaves
  • 1 vanilla stick
  • Put the gelatine leaves in a bowl of cold water to soften.
  • Wet the Buddino molds and position them upside down in the glasses.
  • Pour the milk in a saucepan, put on very low heat without bringing it to a boil.
  • Take off the heat and add the gelatine leaves, having squeezed out any excess water.
  • Pour the double cream in a saucepan, add the sugar and the vanilla stick, having slit it and scraped out the vanilla, put on low heat, and always stirring bring to a boil.
  • Take off the heat as soon as it starts boiling and pour in the milk in which the gelatine leaves have been dissolved, mix and incorporate all the ingredients.
  • Pour in the molds and keep refrigeratd for 4 hours.
  • When unmolding them on dessert plates put one panna cotta Buddino next to a chocolate Buddino for a Yin & Yang effect.

Buddino bavaroise à la clementine avec coeur de mangue

(thanks to Mudam Café chef Jerome de Cintio)

  • For 4 persons- Clementine bavaroise
  • 200 gr clementine pulp
  • 3 gelatine leaves
  • 1 egg white
  • 80 gr of sugar
  • 200 gr of liquid cream
  • Put the gelatine leaves in a bowl of cold water to soften.
  • Wet the Buddino molds and position them upside down in the glasses.
  • Lightly heat the clementine pulp and add the previously squeezed gelatine leaves, making them dissolve together. Let cool.
  • Whisk the egg white, half way through add the sugar, then whisk until firm.
  • Whip the cream but not too firmly.
  • Blend together.
  • After 3 hours the bavaroise is in the fridge start preparing the mango hearts
    1 ripe mango
    20 gr of sugar
    20 gr of water
    1 gelatine leaf
  • Peel the fruit. Cut in large dices.
  • Put the gelatine leaf in a bowl of cold water to soften.
  • Put the sugar and the water in a small saucepan and bring to a boil, add in the fruit until it becomes a puré, add the gelatine leaf taking care it dissolves.
  • Put the preparation in small containers, put in the fridge until hardened so as to have 2,5 cm mango round shapes.
  • At this point put the bavaroise in the molds and add the mango hearts.
  • Put in the fridge for 4 hours.
  • Unmold the dessert on little plates, onto chocolate macaron biscuits or with a chocolate cream and orange nasturtium petals.

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Antiquarian Recipes for il Buddino

During a magical trip to Scotland, we were led to discover the ancient library of Innerpeffray in the heart of rural Perthshire. Perched on a bank above rustling willows, Scotland’s oldest free public lending library commands an arresting view of river pools where summer salmon sleep, and the haze of pine-blue mountains stretch beyond.

Spellbound by this hidden biblio-paradise, we began a blissful hunt for antiquarian recipes. Among bookshelves crammed with gold embossed volumes on statecraft theology, sciences, witchcraft, ghosts and monsters, we discovered two little gems Cookery and Pastry, As Taught and Practised by Mrs MacIver (1789), and Mrs Rundell’s, A New System of Domestic Cookery (1845). To share our delight as we leafed through those brittle pages, here are some of the charming receipts that may be adapted for the nobody&co Buddino pudding mould:

Mrs MacIver, 1789

To make Hartshorn Jelly

To make Hartshorn Jelly:

  • Put two pints of water in a close goblet of water with a pound of hartshorn; let it boil on a slow fire until half of the water is wasted; you put in half an ounce of isinglass alongst with the hartshorn; lift a little of it in a spoon, and let it cool, that you may see the stiffness of it.
  • If it is stiff enough, strain it off; if not, let it boil a little longer. with regard.

Jelly in Cream:

  • Fill small cups full of the jelly; when it is firm, turn the cups out upon a china asset, and put some thick sweet cream round the jelly in the bottom of the asset.
  • This way of making up jelly looks very well, especially when it is on a pretty dish, as the painting is very beautiful through the jelly.

(Susanna MacIver, Cookery and Pastry, As Taught and Practised by Mrs MacIver: teacher of those arts in Edinburgh. A New Edition (London: C. Elliot & T. Kay; Edinburgh: C. Eliot, 1789), pp.159, 160-161. Note: originally published 1773)

Mrs Rundell, 1845
Blanc-Mange, or Blamange

  • Boil two ounces of isinglass in three half-pints of water half an hour
  • Strain it to a pint and a half of cream ; sweeten it, and add some peach-water, or a few bitter-almonds ; let it boil once up, and put it into what forms you please.
  • If not to be very stiff, a little less isinglass will do.
  • Observe to let the blamange settle before you turn it into the forms, or the blacks will remain at the bottom of them, and be on top of the blamange when taken out of the moulds.


  • Pour a pint of boiling water over two ounces of isinglass, and when it is dissolved add three quarters of a pint of white wine, the juice of two oranges, and one lemon, the peel of a lemon shred fine, sweeten this to your taste, and add the yolks of eight eggs, let it simmer gently, strain and pour into moulds.
  • Turn out next day.

Orange Jelly:

  • Grate the rind of two Seville and two China oranges, and two lemons ; squeeze the juice of three of each, and strain, and add the juice of a quarter of a pound of lump sugar, and a quarter of a pint of water, and boil till it almost candies.
  •  Have ready a quart of isinglass-jelly made with two ounces ; put to it the syrup, and boil it once up ; strain off the jelly, and let it stand to settle before it is put into the mould.

Cranberry and Rice Jelly:

  • Boil and press the fruit, strain the juice, and by degrees mix into as much ground rice as will, when boiled, thicken to a jelly ; boil it gently, stirring it, and sweeten to your taste.
  • Put it into a basin or form, and serve to eat with milk or cream.

(Mrs Rundell, A New System of Domestic Cookery; Formed upon Principles of Economy, and Adapted to the Use of Private Families, By a Lady (London: Jones&Co, 1845), pp.206, 207, 216.)

Reproduced with the permission of the Governors of The Library of Innerpeffray