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!
