The casserole bunet takes up an ancient Piedmontese spoon dessert: the bonet, offering it in a simplified version, with the same ingredients, but with a different and much faster cooking method. Fans of chocolate pudding will love this version perfumed with rum and amaretti!
Bunet Casserole
A dessert of the Piedmontese tradition, the bunet or bonet, takes its name from the copper mold where the puddings were cooked, whose shape recalls that of a hat, bonèt in Piedmontese dialect.In the casserole bunet recipe, however, the pudding mold is not used and the slow cooking in a bain-marie in the oven is replaced by a quick preparation in a normal saucepan, directly on the stove.
Ingrédients
- 500 g of milk
- 150 g of yolk
- 100 g of sugar
- 70 g of dark chocolate
- 10 g of corn starch
- 5 g of edible gelatin in sheets
- 5 g of white rum
- 100 g of caramel
- whipped Cream
Instructions
- To prepare the bunet, bring the milk to a boil in a saucepan, add the rum and the previously rehydrated jelly. Meanwhile in a bowl add sugar, starch and coarsely chopped amaretti. Mix them with the yolk, mixing with a whisk until thickening.
- Add the chocolate. Still on the fire, add the mixture to the milk, stirring constantly until the first boil. For an optimal yield of the cake it is important not to prolong the cooking too much, in order not to make the mixture "granite", therefore avoid the formation of granules.
- To make the dessert, spread a few spoonfuls of caramel on the bottom of four glasses or cocotte, then pour the bunet and let it cool. Serve the bunet with whipped cream and garnish with a crumbled amaretto.
