I chose this dessert because – while it's something that suits the restaurant – it's also not hard to make at home. The dish suits Franco Choo's because of its rustic nature and I like that the pistachio paste jazzes it up a bit. Budino is perfect for this time of year and blood oranges are great right now, which all fits well I think. And pistachios, I love pistachios. They look great on the plate in this dish.
1 litre milk
150g fine semolina
150g caster sugar
50g butter plus extra for greasing
Grated zest of 1 blood orange
4 eggs, separated
Fine breadcrumbs for lining tin
3 blood oranges, segmented
Mascarpone to serve
Blood orange syrup
Juice of 2 blood oranges
1/2 cup caster sugar
Pistachio butter (optional)
1/2 cup pistachio, shelled and roasted
2 tablespoons extra virgin olive oil
1 teaspoon caster sugar
Pinch of salt
Preheat the oven to 180°C.
Put the milk into a saucepan and bring to the boil. Just before it comes to the boil, add the semolina in a thin steady stream, whisking in continuously. With a wooden spoon, add the sugar, butter and orange zest. Cook on a low heat stirring frequently.
Remove the semolina when it has absorbed the liquid and has a thick consistency. This should take less than 10 minutes. Let it cool slightly.
Beat the egg yolks and mix into the semolina. Whisk the whites to soft peaks and fold into the mixture.
Butter a 28cm round or square springform tin or use individual moulds as we do at Franco Choo’s. Sprinkle with breadcrumbs, shaking away any excess.
Pour in the semolina mix and bake in the oven for 30–40 minutes, until the top is golden and a skewer comes out clean. Remove from the oven and let cool slightly before turning out.
To make the blood orange syrup, place ingredients in a saucepan over low-medium heat and stir until sugar dissolves. Simmer until syrupy. Set aside to cool.
For pistachio butter (optional), place all ingredients in a food processor and process until pistachio is finely ground and has a spreadable consistency. Add some warm water if necessary.
To serve, spread pistachio butter on plate and place pudding on top. Add blood orange segments around, drizzle with syrup and finish with some mascarpone.