Manfredi Kitchen


by Stefano Manfredi
  • 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

  • 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.