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Casserole-cooked Bunet

This winter isn’t giving us any breaks, is it? I found this recipe in an old cookbook and I’ve decided to share it with you.  It is an ideal snack for these February afternoons: here is my casserole-cooked Bunet.

SERVINGS: 4 people
AUTHOR: Matilde Vicenzi

Amaretto di Matilde


500g milk

150g yolk

100g sugar

70g dark chocolate

10g corn starch

5g gelatine

5g white rum

100g Amaretti macaroons


whipped cream


To prepare Bunet, bring the milk to the boil in a pot, add the rum and the soaked gelatine.

In the meantime, combine sugar, starch and Amaretti biscuits broken into pieces in a bowl.  Add the egg yolk and mix.  Add the chocolate.

Pour this mixture in the milk on the heat whilst stirring with a whisk until the first boil.  For a perfect result, do not cook too long to prevent the formation of lumps.

To assemble the dessert, put some spoonfuls of caramel on the bottom of four glasses or small fireproof dishes, then pour the Bunet and allow to cool.

Serve the Bunet with whipped cream and garnish with a crumbled Amaretti biscuits.

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