To prepare Budino, bloom gelatin in ice water, then squeeze out water and set aside. Whisk together 4 cups heavy cream, brown sugar, scotch, vanilla bean paste and salt in large pot. Heat over medium heat until just below boiling. In separate bowl, combine egg yolks, remaining 1/2 cup cream and cornstarch. Whisk small amount of heated cream mixture into egg yolk mixture, then whisk tempered egg yolk mixture back into large pot of heated cream mixture. Cook stirring constantly until mixture just coats back of wooden spoon. Pour mixture into blender along with butter and gelatin, blend to combine. Divide mixture between serving vessels and chill.
To prepare Caramel Sauce, melt sugar in medium sauce pan, stirring occasionally as it begins to melt. Once it turns golden brown, stir in butter, then heavy cream. Stir in scotch to taste. Remove from heat. Sauce may be served hot or cold.
To prepare Vanilla Mascarpone, beat Mascarpone with sour cream and vanilla bean paste in mixer with paddle attachment until thoroughly blended.
To serve, top each Budino with a puddle of Caramel Sauce, dollop of Vanilla Mascarpone and sprinkle of chocolate pearls.
Recipe courtesy of Gustavo Rios, Solage Calistoga, Sonoma, Calif.
Finalist, Il Fresco Category, Global Flavors Culinary Competition, 2022
