Wish Upon A Dish: Ciliegie Giubileo Budino ♥ Cherries Jubilee Pudding - Love Italian Style

June 22, 2010

Ciliegie Giubileo Budino ♥ Cherries Jubilee Pudding - Love Italian Style

This recipe is for a contest, theme being "cherries", so I made an Italian semolina pudding.....Cherries Jubilee style.
I had to taste it and it's light and sweet and just enough for dessert, not over the top. The best part is, it's all done in a stand mixer in the same bowl. Took me all of 15 minutes for prep time and 35 to bake.
I will be making this all year using whatever fruits are currently in season, figs next, then pears and apples and cranberries and..........well you get the picture. Hubby will love this, he loves puddings.

Serves 8
Jubilee Sauce:

* 2 cups pitted, sweet cherries
* 2 tablespoons sugar
* 2 tablespoons water
* 1 pinch salt
* 2 tablespoons fresh lemon juice
* 1/2 teaspoon fresh lemon zest
* 1 tablespoon Kirsch, Cherry Brandy, or Brandy

Budino (Pudding):

* 1 tablespoon unsalted butter, softened
* 3/4 cups sugar + 2 tbls + 4 Tbls
* 4 eggs, separated
* 1/2 teaspoon pure vanilla extract
* 1/2 cup (1 stick) unsalted butter, melted
* 3/4 cups buttermilk
* 1/2 teaspoon baking soda
* 1/4 cup semolina Flour
* 1/3 cup cake Flour
* 1 tablespoon Kirsch or brandy

1. Place cherries, sugar and water in medium saucepan. Simmer for 8-10 minutes. Add salt, lemon juice, zest and Kirsch. Simmer until thickened. Can be pureed or left chunky. Refrigerate for up to 2 weeks.
2. Grease 8 (4oz) ramekins with butter. Sprinkle them with sugar to evenly coat. Tap out the excess and place in a baking dish large enough to hold all ramekins at least 1/2" apart.
3. With mixer, beat whites, pinch of salt and 2 tbls sugar until stiff peaks. Remove.
4. In same bowl, mix yolks and 3/4 cup sugar until very light yellow. Add extract and the melted butter, then beat in buttermilk.
5. In small bowl combine flours, and gradually add that to egg mixture, beating lightly.
6. Fold whites into batter. Divide evenly amongst ramekins and add enough hot water to come 1/3 of the way up. Cover entire dish with foil and bake in a 350F oven for 20 minutes.

7. Remove foil CAREFULLY because of steam escaping and continue to bake for an additional 5-7 minutes until slightly golden brown. Remove to rack and cool.
8. Invert onto bowl or deep dish and spoon cherry sauce over the top. Serve with a dollop of sweetened whipped cream or vanilla ice cream.

I substituted Splenda No Calorie for the sugar and Cool Whip FREE for the whipped cream and I sprayed the ramekins with PAM instead of butter.

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