Coffee Bunet

One of the best known Piedmontese recipes is certainly that of bunet (or bonet). Here you can find it with a small reinterpretation, with the scent of coffee.

INGREDIENTS FOR THE BUNET for a 25cmx15cm mould or for 6 small moulds

  • 2 cups Vergnano coffee
  • 250 g double cream
  • 75 g sugar
  • 5 yolks
  • 1 l milk
  • ½ shot of rum
  • 200 g crumbled amaretti biscuits + whole amaretti biscuits to decorate

CARAMEL INGREDIENTS

  • 100 g sugar

PROCEDURE

First, prepare the caramel: put the sugar in a small saucepan with a thick bottom, place it on the heat and let it caramelise without burning the sugar. Pour the caramel into a 25cmx15cm mould or into smaller moulds.
Bring the milk and cream to the boil in a saucepan, add the sugar and let it dissolve completely. In a bowl, beat the yolks and add the coffee. Combine the two mixtures, add the rum and crumbled amaretti and pour the whole mixture into the caramelised mould. Bake in a bain-marie in a hot oven at 170° for 1½ hours. Take it out, let the bonet cool at room temperature first, then refrigerate for at least 3 hours.

Serve accompanied with some amaretti biscuits and cream, if you like!

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