Piedmontese chocolate pudding with vanilla quince

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

(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.

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August 28th, 2018 |

Campari orange in white pantsuit

Many years ago, I once met an elderly, chic lady in a white pantsuit on the pier of Usedom [island at the Baltic Sea]. She was sitting there enjoying a Campari orange. As she left, she stopped by our table, said what great kids we had, and left. That was a magical moment. Since then, I have dreamed of living in the house by the sea, drinking my Campari orange in my white pantsuit in the early evening. I’m still working on it. And until then there is the drink as a cake. My Campari cake is the cracker in the summer!