Bunet it’s a classy dessert that is less filling than a cake and comes from the culinary tradition of Langhe, an area of the Piedmont region.
Bunet – pronounced Buné – is a dessert already prepared in the 13th century, it’s the ancestor of Panna Cotta and it’s made with cocoa, rum and some Amaretti biscuits. Its name comes from the dialect spoken in Piedmont as the word ‘bunet‘ literally means ‘hat’ and it’s said to be referring to the original shape of the pudding mould.
Serves: 6 | Preparation time: 15 mins | Cooking time: 30-40 mins
- Amaretti biscuits: 50 g
- Milk: 250 ml
- Rum: 40 ml or Coffee: 40 ml
- Eggs: 3 whole + 1 yolk
- Sugar, granulated or brown: 8 tbsp
- Cocoa powder, unsweetened: 2 tbsp
Beat up the eggs in a bowl. Add the amaretti biscuits, milk, rum, half of the sugar, cocoa powder and whisk everything together vigorously.
Tip: The mixture will be very liquid at this point – worry not, this means it will turn out just fine!
To prepare the caramel, put no more than a finger of water in a saucepan, along with the reamining sugar. Heat up over medium heat until the sugar melts and turns light-brown. Lower the heat to avoid burning the sugar and keep stirring until the caramel is clear and without lumps.
Pour the caramel into your pudding moulds and make sure the bottom of the mould is evenly covered. Wait for the caramel to cool down and harden at room temperature.
Pour the mixture into the moulds, over the caramel. The pudding must cook in a bain-marie: take an oven tray with high edges, place the moulds inside and pour water in the tray until the bottom of the tray is completely covered and only 2,5 cm of the pudding moulds are outside of the water.
Bake to 180°C for 30 to 40 minutes.
Tip: To verify whether your bunet is ready, check it after about 30 minutes by lightly touching its surface with a teaspoon. If the teaspoon bounces off the surface of the pudding, your Bunet is ready!
Leave Bunet to cool down at room temperature before serving. You can garnish it with some crumbled or whole Amaretti.