Bünet

Name: Bünet
Yield: About 8 Portions
Cuisine: Italy
Ingredients: Whipped cream topping made with 1 cup heavy cream and 1 teaspoon granulated sugar (optional); 1 tablespoon Amaretto liqueur; Whipped cream topping made with 1 cup heavy cream and 1 teaspoon granulated sugar (optional); Whipped cream topping made with 1 cup heavy cream and 1 teaspoon granulated sugar (optional); 1 dozen pairs of amaretti (Italian macaroons); 2 cups milk; 2 tablespoons water; 1 dozen pairs of amaretti (Italian macaroons); 3 tablespoons unsweetened cocoa powder; 2 tablespoons rum; 7 tablespoons granulated sugar; 4 extra large eggs; ⅔ cup granulated sugar

Preparation info

About
8
Portions

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

For this specialty from her native Piedmont, not published in any of the sources I have seen, I am indebted to my friend Graziella Torti. Bünet is smooth, dark, and delicious, somewhat like a pudding in consistency, but so much silkier and buoyant than puddings ever seem to be. It is best served chilled.

Ingredients

For the caramel

⅔ cup granulated sugar
2 tablespoons water
A 10-

Europe
Italy
Dessert
Vegetarian
Mediterranean

Method

Make the caramel: Put the sugar and water in a small, preferably thin-bottomed saucepan. Turn on the heat to high and melt the sugar until it is a dark brown color. Do not stir, but tilt and rotate the pan to keep the sugar from sticking while it is melting.
The instant the sugar has become caramelized to a dark brown, pour it into the ring mold, turning and ti