Ingredients

• 800 g milk
• 200 g white chocolate
• 200 g gianduja chocolate
• 100 g butter
• 80 g corn starch
• 60 g condensed milk
• 15 g edible gelatine in sheets
• 1 pc vanilla pod

For the recipe of the Variegato with gianduia, soak the gelatine in cold water. Heat the milk with the long vanilla pod. Melt the butter with the condensed milk. Then add the corn starch. Pour the filtered milk over the butter and stir, then dissolve the gelatine, soaked and squeezed. Divide the cream into two containers and add the chopped white chocolate in one, the chopped gianduia in the other, obtaining two creams. Distribute them by spoonfuls in a silicone mold (1.2 liters) wetted with a little water, alternating the two colors.
Let the pudding cool, then store it in the refrigerator for 4 hours. Cool it for 30 minutes in the freezer to make it easier to transform: leave it then at room temperature for half an hour before serving, completed to taste with toasted hazelnuts.