Lambert chose a budino as the ideal vehicle for this indulgent dessert—it’s a highly effective means for letting the chocolate flavor shine, he says. The recipe features three different Ghirardelli products: Ghirardelli® 72% Cacao Dark Chocolate Chips, Semi-Sweet Chocolate Chips and Classic White Chips. For each serving, Lambert crowns the chocolate budino with a white chocolate streusel composed of a scratch-made brown butter powder, peeled and slivered toasted almonds and white chips. Freeze-dried raspberries are crumbed over top, and the dish is finished with a quenelle of yogurt whipped cream and a delicate honey tuile. “I really like to have texture in dishes. It makes each bite that much more interesting,” he notes.
This recipe feature is part of the Kitchen Collaborative recipe-development initiative formed by Summit F&B and Flavor & The Menu with support from a handful of sponsor brands and commodity boards. Sign up for our e-newsletter to receive Kitchen Collaborative content in your inbox.
