BONET
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This traditional dessert from the Langhe area of Piemonte has a basic ingredient list of eggs, cocoa, caramel and milk to which an optional list of other flavours such as coffee, rum, amaretti, marsala and the like can be added.
The Espresso di Manfredi Bonet with ground chiaro beans features a combination of coffee and rum
6 eggs
300g caster sugar plus 4 tablespoons for the caramel
30g good quality pure cocoa powder
1 tsp ground Espresso di Manfredi chiaro
500ml milk
30ml rum
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Beat eggs and 300g of sugar in a bowl until pale and fluffy. Slowly add cocoa, coffee and rum, mixing until well amalgamated. Drizzle in cold milk and keep mixing until liquid is creamy and unified. Place remaining sugar in a small pot with 2 tablespoons water and bring to the boil. Keep boiling until sugar is a golden caramel colour. Pour half the caramel into the bottom of 10 individual 100ml moulds to cover evenly. Add 2 tablespoons water to remaining caramel in pot and dissolve completely to make liquid caramel sauce. Pour mixture on top of caramel in moulds. Place moulds in a bain marie and cover. Cook in a preheated 180C oven for 35 minutes. Remove from oven and let cool before setting in refrigerator for at least 4 hours. Unmould and serve with caramel sauce.
Serves 10 as dessert.