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Benjamin Lambert

Benjamin Lambert
Executive Chef
Modena DC (Knightsbridge Restaurant Group)

Ghirardelli® Chocolate Budino with Sea Salt Caramel and Brown Butter–Roasted White Chocolate Streusel

Recipe courtesy of Benjamin Lambert
Sponsor: Ghirardelli®

Servings: 12


Chocolate Budino:

  • 9 oz Ghirardelli® 72% Cacao Dark Chocolate Chips
  • 2 ¼ oz Ghirardelli® Semi-Sweet Chocolate Chips
  • 21 fl oz heavy cream
  • 5 fl oz milk
  • 2 tsp vanilla paste
  • 2 ½ tsp kosher salt
  • 4 ¼ oz light brown sugar
  • 5 ¾ oz egg yolks

Brown Butter Powder:

  • 8 oz butter
  • 3 ½ oz milk powder

White Chocolate Streusel:

  • 3 ½ oz Brown Butter Powder
  • 3 ½ oz toasted almonds, peeled and slivered
  • 3 ½ oz Ghirardelli® Classic White Chips

Honey Tuile

  • 3 ½ oz butter
  • 3 ½ oz honey
  • 3 ½ oz egg whites
  • 3 ½ oz all-purpose flour

Whipped Yogurt:

  • 1/3 cup heavy cream
  • 3 ½ oz yogurt
  • ¼ tsp citric acid
  • 3 Tbsp powdered sugar


  • Freeze-dried raspberries, as needed


Chocolate Budino:

  1. Place the two chocolates over a double boiler in a bowl until melted.
  2. In a small pot, warm the cream, milk, salt and vanilla paste to a simmer.
  3. Combine the egg yolks and sugar in a bowl and whisk together.
  4. Temper the egg yolk–sugar mixture with the warm cream mixture until it is all combined. Continue to cook it for 2 more minutes over medium heat.
  5. Combine the chocolate with the cream mixture and place in a bowl over an ice bath or into a serving vessel. If the mixture looks chunky at all, process it in a blender, then pass through a fine-mesh strainer.

Brown Butter Powder:

  1. Melt the butter and slowly mix in the milk powder with a whisk. Continue to cook the mixture over medium-low heat until it is a light golden brown.
  2. Pour the milk solids into a fine mesh strainer and squeeze out the excess butter with a spoon.
  3. Cool the mixture on a silpat until room temperature.

White Chocolate Streusel:

  1. Combine everything in a container with a silica packet to preserve freshness.

Honey Tuile:

  1. Combine the butter and honey and microwave it until it is melted.
  2. Allow the mixture to cool down.
  3. Gently whisk the egg whites until frothy. Mix them with the honey butter.
  4. Add the flour and mix until just combined.
  5. Cool down the batter then spread it into a tuile silicone mold and bake at 275°F for 4-6 minutes.

Whipped Yogurt:

  1. Whip the cream to a medium peak.
  2. Add the rest of the ingredients and continue to whip until everything is combined. Cover and refrigerate.


  1. For each serving, to order, take the Budino that is already in a cup or bowl and place 2-3 oz of the roasted white chocolate streusel on top.
  2. Crumble freeze-dried raspberries over top.
  3. Make a quenelle of the whipped cream on top of the streusel and place a tuile on top of the whipped cream.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

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