Muisca-inspired Budino di Cervella

Ingredients

In this Muisca-inspired version of Budino di Cervella, we incorporate traditional Andean ingredients such as quinoa, corn, and potatoes to give the dish a distinct Muisca flavor profile. Additionally, we use local herbs and spices to enhance the taste and aroma, reflecting the culinary traditions of the Muisca people. We alse have the original recipe for Budino di cervella, so you can check it out.

• 2 cups (470ml) fresh brain 2 cups (470ml) fresh brain
• 1 cup (185g) quinoa, cooked 1 cup (185g) quinoa, cooked
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 40g, 10g
• Protein: 15g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   In a large pot, bring water to a boil and add the fresh brain. Cook for 10 minutes, then remove from heat and drain. Allow the brain to cool, then remove any excess membranes and finely chop.
2. 2.
   In a mixing bowl, combine the chopped brain, cooked quinoa, corn kernels, mashed potatoes, milk, heavy cream, sugar, cinnamon, cloves, nutmeg, and salt. Mix well until all the ingredients are thoroughly combined.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Grease a baking dish and pour the brain mixture into it.
5. 5.
   Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the pudding is set and golden brown on top.
6. 6.
   Remove from the oven and let it cool for a few minutes before serving.
7. 7.
   Serve the Muisca-inspired Budino di Cervella warm or chilled, garnished with a sprinkle of cinnamon on top.

Treat your ingredients with care...

• Brain — Ensure that the brain is fresh and properly cleaned before using it in the recipe. Remove any excess membranes and finely chop it for a smooth texture.

Tips & Tricks

• For a richer flavor, you can substitute half of the milk with coconut milk.
• If you prefer a sweeter taste, increase the amount of sugar to your liking.
• Experiment with different spices like cardamom or allspice to add a unique twist to the dish.
• Serve the Budino di Cervella with a dollop of whipped cream or a sprinkle of toasted almonds for added texture and flavor.
• Leftovers can be refrigerated and enjoyed cold the next day.

Serving advice

Serve the Muisca-inspired Budino di Cervella warm or chilled as a dessert. It can also be enjoyed as a unique breakfast option or a comforting snack.

Presentation advice

Garnish the Budino di Cervella with a dusting of cinnamon on top for an elegant and visually appealing presentation. Serve it in individual dessert bowls or ramekins for a sophisticated touch.