To prepare the whipped cream:
Place the cold cream in a large bowl
or the bowl of a stand mixer. Beat at
medium speed until slightly thick-
ened and frothy, then add the sugar.
Increase the speed to high and beat
just until medium stiff peaks form.
Keep in the fridge until you plan to
serve the budino.
To prepare the hazelnut praline:
Preheat the oven to 350 degrees.
Spread the crumbs out onto a quarter
sheet pan and bake in the oven, tossing
occasionally for about 15–20 minutes,
or until crumbs are baked and set.
Allow to cool completely.
To prepare the berry topping:
Combine all the ingredients in a small
saucepan and place over medium heat.
Mash larger berries to release juices
and cook, stirring occasionally, until the
mixture has thickened and is bubbling.
Remove from heat and cool completely.
Combine all three ingredients and
spread out on a small sheet pan.
Bake for about 5 minutes, then stir
and bake for an additional 4–5 min-
utes. The nuts should be fragrant and
crunchy with melted sugar. Allow to
cool completely.
To prepare the chocolate crumble topping:
Preheat the oven to 350 degrees.
Beat the butter and sugar on medium
low speed until creamy, about 1–2 min-
utes. Add the remaining ingredients and
beat on low until large crumbs begin to
form. Chill the crumbs in the freezer for
about 5 minutes to set the crumbs.
58
PEACHYTHEMAGAZINE.COM
Recipe by Kate Wood, The Wood and
Spoon; Adapted from Nigella Lawson