Preheat oven to 325 degrees. Add egg yolks and sugar to the bowl of a food processor, and using the paddle attachment beat until ribbons begin to form. At this point, add the vanilla the butter and the milk. Sift the semolina and cake flour together and beat into the egg mixture. In a separate bowl beat the egg white and the sugar together until medium soft peaks form. Fold whites into batter and pour into sugared ramekins. Cover with aluminum foil. Bake in water bath just until set. Serve slightly warm with whipped cream and berry compote. BERRY COMPOTE: In a medium saucepan over medium heat, cook the berries in the water with the sugar until they are soft. Chill and serve on top of the Budino. Per serving: 2393 Calories (kcal); 120g Total Fat; (44% calories from fat); 42g Protein; 295g Carbohydrate; 1124mg Cholesterol; 1278mg Sodium Food Exchanges: 4 Grain(Starch); 3 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 22 1/2 Fat; 12 1/2 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CPOO19 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (2410g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2993 (45%)|
|Amt Per Serving||% DV|
|Total Fat 332.5g||443 %|
|Saturated Fat 169.3g||847 %|
|Monounsaturated Fat 112g|
|Polyunsanturated Fat 30.6g|
|Cholesterol 7204.2mg||2217 %|
|Sodium 2905.5mg||100 %|
|Potassium 2291.9mg||60 %|
|Total Carbohydrate 754.5g||222 %|
|Dietary Fiber 4.9g||19 %|
|Sugars, other 749.6g|
|Protein 196.1g||280 %|
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Calories per serving: 6711
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