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

Serve on the blended strawberries.

(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.

(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.

(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.