Recipe · Piemonte · Grinzane Cavour
Bunet
the pudding of the Langhe, with cocoa, crumbled amaretti and caramel on top, cooked in a bain marie
preparation
How it is made
Quantities are for 8 people. The steps are in the order you do them.
- bring the milk to the boil and let it cool
- crumble the amaretti finely and add them to the milk, with the coffee, the rum and the marsala
- in a bowl beat the eggs with the sugar and the cocoa, until the cream is fluffy and falls in ribbons
- pour the milk into the eggs a little at a time, stirring well
- caramelise the sugar in the pudding mould and pour the mixture into it
- cook in a bain marie in the oven at 200 degrees for about thirty minutes
- leave the mould in the fridge for a couple of hours, then turn it out and serve the bunet at room temperature
Other recipes
Same country first.
