
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)
Leave me a message
Saddle of venison on the bone with orange sauce – simply Christmassy!
A very special holiday roast for the upcoming Christmas celebrations: A whole saddle of venison cooked on the bone in orange sauce! Here I will tell you my recipe, which is guaranteed to succeed and leave a powerful impression.
read moreNew publication: “I love quinces”
Captain’s dinner publishes recipes in the new cookbook! Quinces are a (almost) forgotten fruit. Hardly anyone knows or uses this fruit today. Markus Wittur is committed to the preservation of ancient varieties of quince. The Franconian “Quince Savior” has published a unique and very personal recipe collection on this golden yellow fruit with a special, so beguiling scent. I’m glad that my recipes and photos are represented in this book.
read moreKids love pancakes
I would say adults too! With this pancake lasagna you certainly can’t go wrong. A simple everyday dish that can be well prepared – or kept warm for long, depending on what your day may bring. The pancake tower even is suitable for a Sunday brunch buffet…
read more