Bunèt / Bonèt (chocolate amaretto creme caramel) - Piemonte
Prep time
Cook time
Total time
Categories: Children, Gluten-free, Vegetarian
This is a relatively easy dessert which can be made with a box of amaretti biscuits and common ingredients in most people's fridges and pantries. It has the creamy texture of a normal creme caramel but is even more delicious with the addition of cocoa and amaretti. Many amaretti are gluten-free so even our celiac friends can enjoy it.
The key to this dish is getting the temperature of the ingredients correct and having the water in the bain-marie already hot when the bunet is added. If you start with cold water, the bunèt will taste the same but it will separate into two layers.
This is a relatively easy dessert which can be made with a box of amaretti biscuits and common ingredients in most people's fridges and pantries. It has the creamy texture of a normal creme caramel but is even more delicious with the addition of cocoa and amaretti. Many amaretti are gluten-free so even our celiac friends can enjoy it.
The key to this dish is getting the temperature of the ingredients correct and having the water in the bain-marie already hot when the bunet is added. If you start with cold water, the bunèt will taste the same but it will separate into two layers.
Author: Woo Wei-Duan
Recipe type: Dessert (Dolci)
Cuisine: Piemonte
Serves: 8
Ingredients
Caramel:
- 80 grams sugar
- 25 mls water
- a few drops of lemon juice
Bunèt:
- 100 grams amaretti biscuits
- 40 grams dark cocoa powder
- 4eggs, room temperature
- 70 grams sugar
- 500 mls whole milk, tepid
- 15 mls rum (optional)
Instructions
Caramel:
- Place the 80 grams of sugar and water in a small frying pan to make the caramel.
-
- Heat it on medium heat, swirling the liquid occasionally to ensure it heats evenly.
-
- When the caramel is golden in colour, about 4 minutes, add the lemon juice to stop it from burning.
-
- Add the caramel to the bottom of a rectangular oven pan or bread tin.
-
Bunèt:
- Heat a large, deep saute pan large enough to fit your bread tin with enough water to reach ¾ of the way up the side of the bread tin. Bring the water to a boil over high heat and then reduce to a simmer. (Alternatively, heat a baking tin withe enough water to reach ¾ of the way up the side of the bread tin in a 180C oven.)
-
- Finely grind the amaretti with the cocoa powder.
-
- Whip the eggs with the 70 grams of sugar until foamy.
-
- Whisk in the tepid milk, rum (if using) and the amaretti and cacao mixture until combined.
-
- Place the mixture into the bread tin and cover with parchment paper, foil or cling film and place in the already heated water.
-
- Cook for 1 hour, uncovered, ensuring the water doesn't boil. The ideal temperature for the water is between 80 to 90C.. (If baking in the oven, bake for 45 minutes.) Cool the bunèt and refrigerate. When ready to serve, invert the bunèt onto a plate and slice.
-
