RECIPE: Il Bunet
To shake things a little bit this week we thought about publishing the recipe of one of the most iconic desserts for us. The “Bunet” not only describes tradition, family and taste for us in the North-West of Italy. It also is one of the key dishes constantly featuring on Chef Valentina’s menu!
Like with every passionate Chef, you have to twist Chef Valentina’s arm to get her to hand out a recipe.. but here it is for you:
Ingredients (12 slices):
500g milk
170g sugar
50g cocoa
50g Amaretti biscuits + a couple more
4 eggs
Method:
Heat 100g of sugar with a drop of water in a saucepan, until it starts to caramelize. Pour it on the bottom of a 1 litre rectangular pudding mould. Crumble the Amaretti to very fine pieces.
Whisk the eggs in a bowl and add the remaining sugar. Add the crumbled Amaretti and the sifted cocoa. Whisk everything together, taking care not to incorporate too much air, so as to obtain a smooth and homogeneous pudding, without bubbles.
Then add the milk and continue stirring. Pour the mixture into the mould; bake it in a bain marie at 170°C for about 1 hour: the mould will have to be immersed in water for three quarters of its height.
Drain and let cool for at least 2 hours in the fridge. Flip the cake over a serving plate and garnish it with whole or crumbled Amaretti.
ENJOY!!
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