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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