Italian Cuisine
Ingredients:
- 3 cups (700
ml) of fresh whole milk.
- 3 ½ oz of amaretti
biscuits plus some more for decorating.
- ½ cup (50 g)
of bitter cocoa powder.
- Just under ½
cup (100 ml) of rum.
- ¾ cup (150 g
) of sugar.
- 10 yolks.
- ½ cup (100 g)
of sugar for the caramel.
Directions:
- Put ½ cup of
sugar to melt in a small saucepan and cooked until caramelized on a very low
flame.
- Once the
caramel is ready, pour it into a mould and line it completely, or at least the
bottom.
- In this bowl
I'm whisking the yolks with the sugar, in order to get a thick light coloured
mousse.
- Add gradually
the cocoa powder, the rum, the milk and the crushed amaretti biscuits. We
should obtain a smooth and homogeneous mixture.
- Once the
mixture is ready and well blended, pour it into the mould.
- Place it in a
slightly larger baking dish filled with hot water.
- Bake it in a
bain-marie at 350°F for an hour.
- After taking
it out of the oven, let the bonet cool down completely.
- Turn it out
on a serving dish and decorate the surface with some amaretti.