Vanilla budino with homemade strawberry sauce is a fresh take on a classic Italian pudding dessert. Gorgeous and creamy, delightfully wobbly and topped with juicy strawberries!
For the Budino
For the Strawberry Sauce
Prepare the gelatin. The gelatin needs to be prepped by combining it with cold water before you begin making the budino.
Prepare the cream. Pour the milk and cream into a saucepan, add vanilla. Stir to combine and bring to a simmer, then remove from the heat.
Add gelatin to the cream. If you used gelatin sheets: Take the gelatin out of the cold water and squeeze out the excess, then add to the milk mixture. Stir until completely dissolved.
Add rest of ingredients. Add sugar and egg yolks into a bowl and mix well with a whisk, add to the milk mixture and stir .
Prepare the molds. Pour the mixture into a single portion pudding molds, and let it cool in the refrigerator for at least 4 hours before serving. Overnight is better.
Prepare the strawberry sauce. Cut 1 cup strawberries into cubes, put in a pan with 2 tbsp sugar and the lemon juice and cook for 10 minutes or until strawberries reduce to pulp.
Serve. Garnish your pudding with a tbsp strawberry sauce and fresh strawberries cut into small pieces.
Vanilla budino can be stored in the refrigerator for 3-4 days at most, well covered with plastic wrap, or in an airtight container.
Keywords: vanilla pudding, italian dessert recipes, vanilla custard