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Your email address will not be published.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 *

August 4th, 2018 | Landgänge

Shore leave Venice

The early bird catches the Venetian worm. Between 6 and 10 am, the lagoon city shows up the most beautiful – before the endless tourist-lindworm rolls over the Rialto Bridge and overflows the famous St. Mark’s Square. “Early in the morning and late in the evening, you can enjoy Venice’s morbid charm and unique atmosphere the best,” the captain recommends.

read more
April 28th, 2018 | starter

Tapa de Navajas @home

Once again, on Saturday morning, it made “pling” and a WhatsApp from our fishmonger announced razor clams. Mmhh, we knew it from the tapas restaurants in Barcelona and the Algarve, but we had never cooked it ourselves. So, today tapas at home!

read more
June 1st, 2018 | main dishes

Greetings from Bella Italia

The temperatures keep up with Bella Italia, the bright colours of this Italian Minestrone soup make you happy. When snipping all the fine vegetables you can almost see him in your mind’s eye: Luigi, who rattles with his red Vespa on the Tuscan country roads. Close your eyes and dream a little bit about Italy… A light meal for those hot days, a feast for all the senses.

read more

Subscribe

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