Banet, Bitter Almond Pudding From Piedmont


Rating: 3.50 / 5.00 (2 Votes)


Total time: 45 min

Servings: 1.0 (servings)

Ingredients:










Instructions:

Beat eggs with sugar (1) until thick and creamy.

Put the amaretti in a bag and crush them with a rolling pin.

Bring cocoa, rum and milk to a boil, pour over the amaretti, cool a tiny bit and mix with the egg mixture.

Heat the sugar (2) in a frying pan until the sugar is light brown. Add hot water, simmer until sugar is dissolved. Fill a round pudding mold with it, pour in the pudding mixture and place the mold in a water bath on the lowest rack in the oven at 160 to 180 degrees Celsius for 30-40 minutes (the water must not make).

The pudding is cooked when, when piercing, no more dough residues stick to the wooden needle.

Remove from the oven, rest for about 20 min, turn out and cool.

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