Parmesan Budino with Nogada sauce

By Chef Steve Raj

Nogada sauce :

Peel the walnuts. Once pealed, blend with cream cheese till smooth and achieves a sauce consistence.

Parmesan Budino:

  • Boil the Celery Stalks with cream and milk till it is cooked and keep aside for cooling
  • Blend the same till you achieve a smooth paste like consistency
  • Knead the flour with butter and three eggs. Add rest of the yolk to maintain consistency
  • Mixing the Celery paste with the above mixture now add finely greeted parmesan cheese
  • Pour this mixture in smaller moulds and set aside
  • Preheat the oven for 15 minutes at 170 deg Cel
  • Bake this at 140 degrees till the top turns golden brown
  • Serve it with the Nogada Sauce

Ingredients:

  • Walnuts - 150 Gms 
  • Cream Cheeses - 50 Gms 
  • parmesan cheese - 100 Gms 
  • Cream - 150 Gms 
  • Water - 150 Gms 
  • Celery Stalk (Base) - 150 Gms 
  • Milk - 65 Gms
  • Flour - 20 Gms
  • Butter - 20 Gms
  • Whole Eggs - 7