Bunet
A community recipe by gabrieleNot tested or verified by Nigella.com
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Put the caramel in a tin In a mixer put the eggs and sugar, cocoa, mix toghether, add amaretti, milk. put into the tin, and cook "a Bagnomaria" in the oven for 1 hour at medium temp. (180°C)
Put the caramel in a tin In a mixer put the eggs and sugar, cocoa, mix toghether, add amaretti, milk. put into the tin, and cook "a Bagnomaria" in the oven for 1 hour at medium temp. (180°C)
Introduction
it is a traditional dessert from Piedmont region in Italy
it is a traditional dessert from Piedmont region in Italy
Ingredients
Serves: 6-8 people
Metric
Cups
- 1 litre milk
- 2 tablespoons cocoa powder
- 100 grams amaretti biscuits (crushed)
- 8 eggs
- 50 grams caster sugar
- caramel
- 1¾ pints milk
- 2 tablespoons unsweetened cocoa
- 4 ounces amaretti cookies (crushed)
- 8 eggs
- 2 ounces superfine sugar
- caramel
Method
Bunet is a community recipe submitted by gabriele and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
leave it in the fridge for at least 4 hours and put down on a plate and serve
leave it in the fridge for at least 4 hours and put down on a plate and serve
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