Bonet: A piedmontese crème caramel with savoiardi and amaretti

Bonet: A piedmontese crème caramel with savoiardi and amaretti

By
From
Nuovo Mondo
Makes
12
Photographer
Alan Benson

Piedmont is the region of origin of the famous – or infamous – panna cotta. It is also the region of this home-style dessert, which is easy to make and satisfying to eat. Bonet is a crème caramel, which sets easily on account of the solids it contains. A perfect dessert for the home.

Ingredients

Quantity Ingredient
1 litre full-cream milk
100g ladyfinger biscuits, crushed
120g amaretti biscuits, crushed
50ml espresso coffee
2 tbsp marsala or port
2 tbsp rum
5 free-range eggs
370g caster sugar
2 tbsp unsweetened dutch cocoa powder, sifted
caster sugar, extra

Method

  1. Preheat the oven to 160°C.
  2. Put the milk in a saucepan and bring to the boil until it has reduced by one-quarter, about 750 ml. Remove from the heat and allow to cool.
  3. Add the biscuits, coffee, marsala and rum to the milk.
  4. In a large bowl, beat together the eggs and 150 g of the sugar until pale, then add the sifted cocoa. Pour the milk mixture into the bowl with the eggs and sugar and gently combine.
  5. Put the remaining sugar into a saucepan with a little water and cook over high heat until a nice dark caramel forms. Pour into the base of twelve 150 ml capacity ramekins. Place the ramekins in a roasting tin and set aside to cool.
  6. Pour the milk mixture into the ramekins in the tin. Pour in enough water to come three-quarters of the way up the side of the ramekins. Cook in the oven for 40–45 minutes, or until set. Remove from the oven and allow to cool, then refrigerate for 2 hours,or until ready to serve.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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