Piedmontese cocoa and amaretti bonet
A Piedmontese cocoa, amaretti and amaretto custard, baked in a water bath over caramel and served cold.
Active time40 min
Cooking1 h 30 min
Total7 hResting : 5 h
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Ingredients
- 14 g fresh egg yolk separated and weighed
- 500 g whole milk
- 200 g beaten whole egg weighed without shell
- 35 g unsweetened cocoa powder
- 1550 g water weighed in grams, for caramel and unabsorbed bath
- 1 g fine salt
- 300 g white sugar
- 200 g bought crisp dry amaretti biscuits
- 30 ml alcoholic amaretto liqueur
Preparation
Heat 150 g of the sugar with 50 g water in a saucepan for about 10 minutes until amber caramel, without burning. Carefully pour into a metal loaf tin with a 22 × 8 cm base and 8 cm height. Tilt with oven gloves to coat the base and let set for about 5 minutes.
1550 g water weighed in grams, for caramel and unabsorbed bath300 g white sugar- saucepan
- metal loaf tin
- oven gloves
Crack and separate eggs, then weigh 14 g yolk in a bowl. In another bowl crack whole eggs, beat them and weigh 200 g without shell. Mix weighed components and 150 g sugar without foaming. Sift cocoa and salt, finely crumble amaretti and incorporate. Gradually add amaretto then weighed milk, mix smooth and pour over set caramel.
14 g fresh egg yolk separated and weighed500 g whole milk200 g beaten whole egg weighed without shell35 g unsweetened cocoa powder1 g fine salt200 g bought crisp dry amaretti biscuits30 ml alcoholic amaretto liqueur- bowl
- whisk
- sieve
- food processor
- metal loaf tin
Heat the remaining 1500 g water for about 10 minutes. Set the tin in a roasting dish and pour hot water around it to about 2.5 cm depth, without splashing the custard. Bake for about 60 minutes in a preheated conventional oven at 150 °C: set edges, slightly wobbling centre and no free liquid. Remove from the bath and discard its unabsorbed water. Cool for 60 minutes then refrigerate for at least 240 minutes. Run a thin knife around the edge and invert onto a deep plate to catch the caramel.
- saucepan
- roasting dish
- metal loaf tin
- oven
- oven gloves
- rack
- thin knife
- deep plate
Allergens
- Eggs
- Milk
Composition to check for: Celery, Crustaceans, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration