Captains Dinner Logo
to top

Piedmontese chocolate pudding with vanilla quince

November 30th, 2017 | sweets

A beautiful and strong coffee, anyone? Then, after a substantial meal, this specialty from the Piedmont is the right! In Piedmont, this pudding is called also Bonèt, because its form probably reminds something to a hat or a chef’s hat. Another story around the Bonèt comes from the Langhe. It states that one puts so to speak “a hat” – a crown – on dinner with this dessert. Anyhow, it tastes excellently and even better when prepared the day before. Incredibly handy when you expect guests.

 

PS: The Vanilla Quinces are a perfect match!

Piedmontese chocolate pudding with vanilla quince

Piedmontese chocolate pudding with vanilla quince

(6 servings / cooking time 1 hour / can be prepared the day before)

1-2 tsp softened butter
100 g sugar
brush moulds from inside with butter and spread sugar on it
40 g sugar
heat sugar in a small saucepan over medium heat until it is caramelized light brown, pour the caramel on the bottom of the moulds
185 ml milk
2 eggs
4 TS strong espresso (cold)
2 TS rum
1 pinch of salt
50 g of sugar
mix with the blender
25 g Amarettini (Italian almond biscuits)
crush finely, mix with
25 g cocoa powder
add to the egg milk mass and let it rest 5 minutes
25 g Amarettini
crush coarsely and set aside for decorating later stir the pudding mass and pour into the moulds, place them in a baking dish filled with boiling water, the moulds should be covered with water to a third, cook at 170° C for an hour. Take the moulds out of the water bath and cool off. place the pudding onto dessert plates, set with vanilla quince and sprinkle with Amarettini crumbs.

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

Turnip stew January 2nd, 2018 | main dishes

Turnip stew – just delicious!

After all that festive roasts and gourmet buffets we feel like cooking something pretty simple. Outside it’s cold and dark and new year still seems to be a bit unreal and strange. Could there be anything better than a fine warming stew with an almost forgotten vegetable, the turnip?

 

read more
March 18th, 2018 | main dishes

Fish market? No, homie, „FrischeParadies“ [paradise of freshness]!

Thirty years ago you could buy super fresh fish directly at the fish market in Hamburg. Today, only a handful of cutters are pinning at the pontoon of the fish auction hall. So where do the Hamburg people buy fish today, especially if they don‘t want to get up Sunday morning at 4 o’clock? I swear on FrischeParadies. Nowhere else in Hamburg you’ll find such a well-stocked and wonderfully presented fish display as in FrischeParadies. And where do you find this paradise for foodies? Of course, in the Große Elbstraße [Great Elbe Street]. Where else.

read more
Wild boar stew with plum and vanilla sauce, potato noodles and salsifies December 26th, 2017 | main dishes

Don’t be afraid of game!

Time and again I hear: “I have never prepared game, I don’t know whether I can do that.” This concern is nowadays absolutely unfounded. The days of strong smell and taste are long gone. So-called “Haut goût” (French for „high taste“) referred to the very intense, slightly unpleasant smell that arose when the meat was stored too long without proper cooling. Today, in the age of cold stores and freezers, it does not exist any longer. So, get to the wild feast.

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.