MypinchofItaly
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Bunet is a dessert already prepared in the 13th century, generally enjoyed with some Amaretti biscuits. Its name comes from the dialect spoken in Piedmont; the word ‘bunet‘ literally means ‘hat’ and it’s said to be referring to the shape of the pudding mould.
Bunet it is the ancestor of panna cotta.
Serves: 6 | Preparation time: 15 mins | Cooking time: 30-40 mins
Beat up the eggs in a bowl. Add the amaretti, the milk, the rum, half of the sugar, the cocoa powder and whisk everything together vigorously.
Tip: The mixture will be very liquid at this point – don’t worry, your pudding will turn out just fine!
To prepare the caramel, put no more than a finger of water in a saucepan, along with the reamining sugar. Heat up over medium heat until the sugar melts and turns light-brown. Lower the heat to avoid burning the sugar and keep stirring until the caramel is clear and without lumps.
Pour the caramel into your pudding moulds and make sure the bottom of the mould is evenly covered. Wait for the caramel to cool down and harden at room temperature.
Pour the pudding mixture into the moulds, over the caramel. The pudding must cook in a bain-marie: take an oven tray with high edges, place the moulds inside and pour water in the tray until the bottom of the tray is completely covered and only 2,5 cm of the pudding moulds are outside of the water.
Bake at 180°C for 30 to 40 minutes.
Tip: To check whether your pudding is ready, check it after 30 minutes by lightly touching its surface with a teaspoon. If the teaspoon bounces off the surface of the pudding, your bunet is ready!
Leave the pudding to cool down at room temperature before serving. You can garnish the bunet with some crumbled or whole Amaretti.
Bunet it is the ancestor of panna cotta.
Serves: 6 | Preparation time: 15 mins | Cooking time: 30-40 mins
- Amaretti biscuits: 50 g
- Milk: 250 ml
- Rum: 44 ml or Coffee: 40 ml
- Eggs: 3 whole + 1 yolk
- Sugar, granulated or brown: 8 tbsp
- Cocoa powder, unsweetened: 2 tbsp
Beat up the eggs in a bowl. Add the amaretti, the milk, the rum, half of the sugar, the cocoa powder and whisk everything together vigorously.
Tip: The mixture will be very liquid at this point – don’t worry, your pudding will turn out just fine!
To prepare the caramel, put no more than a finger of water in a saucepan, along with the reamining sugar. Heat up over medium heat until the sugar melts and turns light-brown. Lower the heat to avoid burning the sugar and keep stirring until the caramel is clear and without lumps.
Pour the caramel into your pudding moulds and make sure the bottom of the mould is evenly covered. Wait for the caramel to cool down and harden at room temperature.
Pour the pudding mixture into the moulds, over the caramel. The pudding must cook in a bain-marie: take an oven tray with high edges, place the moulds inside and pour water in the tray until the bottom of the tray is completely covered and only 2,5 cm of the pudding moulds are outside of the water.
Bake at 180°C for 30 to 40 minutes.
Tip: To check whether your pudding is ready, check it after 30 minutes by lightly touching its surface with a teaspoon. If the teaspoon bounces off the surface of the pudding, your bunet is ready!
Leave the pudding to cool down at room temperature before serving. You can garnish the bunet with some crumbled or whole Amaretti.
thank you Russ