Bonet at asti
Instructions
In a bowl, boil the milk with the lemon peel (yellow part only); in another bowl combine the eggs (white and red) to sugar (minus two tablespoons), and fit very well; Add the warm milk to eggs poured through a strainer, and retaining half a glass.
Aside from mixing cocoa with two tablespoons of sugar and half a glass of milk, melt well on low heat to form a cream, and add it to the mixture, stirring well.
In a deep dish crumble coarsely amaretti and inzupparli of rum.
Prepare the caramel, foderarvi a rectangular or 6 individual molds, pour the mixture, and finally deploy the macaroons on the surface.
Bake sweet (150-180 degrees) in a water bath for about 30-40 minutes, less if individual ramekins, making sure with a toothpick that bonet is consistent before sfornarlo.
Leave to cool in the refrigerator for at least 4 hours.
Ingredients and dosing for 6 persons
- 100 cl of milk
- 300 g of sugar
- 8 eggs
- 200 g of amaretti biscuits
- 60 g of bitter cocoa
- 1 small glass of dark rum
- == 1 lemon (zest)
- For the caramel:
- 50 g of sugar