CookEat Recipe
Pork Brain and Cream Budino
A delicate smooth savoury pudding of gently cooked pork brains, cream, Parmesan and eggs, set in a water bath and served warm or chilled.
Method
Steps
Step 1
Gather the ingredients: 3 pork brains, about 400 g total, professionally cleaned and sold for human consumption; 35 g butter: 30 g for cooking and 5 g cold butter for the mould; 2 whole eggs and 1 additional egg yolk; 240 g thick whipping cream; 50 g grated Parmesan; A little freshly grated nutmeg; Salt.
Step 2
Use only professionally prepared pork brains from an inspected food supplier, with membranes and blood clots removed. Keep refrigerated until use and do not substitute bovine brains. Melt 30 g butter over low heat, add the brains and a little salt, and cook gently, stirring often to prevent sticking, until cooked through to at least 72°C, about 10–15 minutes. Keep them pale; do not brown them.
Step 3
Press the cooked brains through a fine sieve into a bowl and allow the strongest heat to subside briefly. Stir in the Parmesan and a little nutmeg. Beat the 2 whole eggs and extra yolk together, then mix them into the brains with the 240 g cream until completely smooth.
Step 4
Heat the oven to 160°C. Grease a smooth mould of about 1 litre capacity with the separate 5 g cold butter. Pour in the mixture and set the mould in a deep roasting pan. Pour hot water around it to reach halfway up the sides. Bake for about 45–60 minutes until just set and at least 74°C in the centre.
Step 5
For warm service, remove carefully from the water bath, rest for about 10 minutes and turn out onto a serving dish. For chilled service, divide the cooked pudding into shallow containers and refrigerate promptly, within 2 hours of cooking, at 4°C or colder. Do not leave the whole warm mould on the counter to cool slowly. Use the chilled portions within 2–3 days.
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