Bunet alla piedmontese
Bunet Alla Piedmontese
Similar to a crème caramel, bunet alla Piedmontese is a chocolate and amaretti dessert originally served at noble banquets
in the 13th century. “Bunet” comes from the Italian word
“bonet” describing the hat shaped mold, although some believe it’s derived from the fact that it was the last thing you
would eat during a meal, just as a hat is the last thing you put
on when you leave a friend’s home.
Ingredients
- FOR THE CARAMEL:
- 50g caster sugar
- FOR THE BUNET:
- 4 eggs
- 1 vanilla pod, seeds removed
- 130g caster sugar
- 50g amaretti biscuits
- 1 tsp amaretto
- 35g unsweetened cocoa powder
- 500ml full-fat milk
- TO SERVE:
- 8 amaretti biscuits, half broken into crimbs and half left whole
- 4 tbsp amaretto
Instructions
1. Preheat the oven to 200°C. 2. Add the sugar and 1 tablespoon
of water to a saucepan. Cook over a medium-high heat
until you have a golden caramel. Carefully pour into
the bottom of 6 individual aluminium molds (plastic
will melt!) and leave to cool. 3. For the bunet, beat the eggs, caster sugar and vanilla
seeds until pale and smooth. 4. Blitz the amaretti biscuits in a food processor until you
have a fine powder. 5. Sift the powdered amaretti biscuits and cocoa powder
into the beaten egg mixture. 6. Add the milk and amaretto, mix thoroughly and pour
into the prepared molds. 7. Put the cups in a small roasting tray. Pour boiling water
into the tray half way up the molds, and cook in the
preheated oven for 30 minutes. 8. Remove the molds from the water and allow to cool.
Refrigerate overnight. 9. To serve, slide a knife around the edge of each mold
and slide the desserts onto individual serving plates.
Garnish each bunet with a whole amaretti biscuit,
some amaretti crumbs and a tbsp of amaretto.
Details
Prep time: Cook time: Total time: Yield: 6 servings