Bunet (pronounced Boo-nee) is an Italian cocoa, rum and Amaretti biscuits pudding that comes from the culinary tradition of the Langhe, a hilly area of Piedmont region, Northern Italy, whose capital city is Turin.

Bunet is the ancestor of Panna Cotta.

 

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

Method

Beat up the eggs in a bowl. Add the amaretti biscuits, milk, rum, half of the sugar, cocoa powder and whisk everything together vigorously.

Mixture will be quite runny at this point. That means it’s OK.

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 turning light-brown colour. Lower the heat to avoid burning the sugar and keep stirring until the caramel is clear and without lumps.

Pour the caramel into pudding moulds making sure the bottom of the mould is evenly covered. Wait for the caramel to cool down and harden at room temperature.

Preheat oven to 180°C/F350/Gas 4.

Pour the mixture into the moulds. The pudding should cook in a bain-marie: take a high-sided baking tin, place the moulds inside and pour water into the baking tin until its bottom is completely covered, leaving a space of only 2.5 cm between the water and the pudding moulds.

Place in the oven for 30-40 minutes in the preheated static oven.

 

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, Bunet is ready.

Leave Bunet to cool down at room temperature before serving. Garnish it with some crumbled or whole Amaretti.

 

 

 

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