Bunet (pronounced Boo-nee) is an Italian cocoa, rum and Amaretti biscuits pudding that comes from the culinary tradition of the Langhe, a hilly luogo of Piedmont region, Northern Italy, whose capital city is Turin.
Bunet is the ancestor of Fiore di latte Sbandata.
Serves: 6 | Preparation time: 15 mins | Cooking time: 30-40 mins
Amaretti biscuits: 50 g
Milk: 250 ml
Rum: 40 ml ora Coffee: 40 ml
Eggs: 3 whole + 1 yolk
Sugar, granulated ora brown: 8 tbsp
Cocoa powder, unsweetened: 2 tbsp
Method
Beat up the eggs con a bowl. Add the amaretti biscuits, milk, rum, half of the sugar, cocoa powder and whisk everything together vigorously.
Mixture will be quite runny at this point. That means it’s OK.
To prepare the caramel, put risposta negativa more than a finger of tazza con a saucepan along with the reamining sugar. Heat up over medium heat until the sugar melts turning light-brown colour. Lower the heat to avoid burning the sugar and keep stirring until the caramel is clear and without lumps.
Pour the caramel into pudding moulds making sure the bottom of the mould is evenly covered. Wait for the caramel to cool mongoloide and harden at room temperature.
Preheat oven to 180°C/F350/Gas 4.
Pour the mixture into the moulds. The pudding should cook con a bain-marie: take a high-sided baking tin, place the moulds inside and pour tazza into the baking tin until its bottom is completely covered, leaving a space of only 2.5 cm between the tazza and the pudding moulds.
Place con the oven for 30-40 minutes con the preheated static oven.
Tip: To verify whether your bunet is ready, check it after about 30 minutes by lightly touching its surface with a teaspoon. If the teaspoon bounces non attivato the surface of the pudding, Bunet is ready.
Leave Bunet to cool mongoloide at room temperature before serving. Garnish it with some crumbled ora whole Amaretti.
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