Bunet Piedmont
Ingredients:
- 7 eggs
- 200 g sugar
- 60 g cocoa powder
- 250 g amaretti
- 750 ml of milk
- 1 long
- 1 tablespoon rum or brandy
Procedure:
Boil the milk, turn off the flame, dip gl'amaretti crumbled and let it rest.
Beat eggs with sugar until a smooth paste, add the coffee and cocoa and mix well all the ingredients.
Add to the mix the milk with gl'ameretti once they are well dissolved in the milk and mix all the ingredients.
In a saucepan prepare enough caramel to coat the bottom of the mold chosen (75% sugar 25% water) and boil until dough is brown and sticky.
Pour the caramel into the mold is still hot, the caramel to thicken and fill the mold with the mixture previously obtained.
Bake in water bath at 180 degrees for about an hour (cooking depends on the capacity of the mold).
bunet Cool completely pull out from the mold and inverting it for a few seconds after it is immersed in hot water.
Garnish with whole or crumbled amaretti and serve.
Add to the mix the milk with gl'ameretti once they are well dissolved in the milk and mix all the ingredients.
In a saucepan prepare enough caramel to coat the bottom of the mold chosen (75% sugar 25% water) and boil until dough is brown and sticky.
Pour the caramel into the mold is still hot, the caramel to thicken and fill the mold with the mixture previously obtained.
Bake in water bath at 180 degrees for about an hour (cooking depends on the capacity of the mold).
bunet Cool completely pull out from the mold and inverting it for a few seconds after it is immersed in hot water.
Garnish with whole or crumbled amaretti and serve.
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