The Piedmontese bonet with cream is a simple but tasty spoon dessert, perfect to be served at any time.
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Preparation of the Piedmontese cream bonet
1) Soak the jelly in cold water. Pour the milk, the cream and it sugar in a saucepan, heat to 95 ° C, add the soaked and squeezed gelatin and stir until it is dissolved. Let it cool.
2) With electric whips mounts eggs and the cocoa until a homogeneous mixture is obtained. Crumble the Amaretti biscuits, keeping aside 100 g, and reduce the bread into cubes. Combine everything with the previous preparation and mix with a spatula.
3) Add the mixture of milk and cream, mix with care and divide into 6 molds individual from pudding, filling them up to 2/3 high. Transfer the molds onto a baking sheet and pour cold water on the bottom of the pan. Then cook in water bath in oven hot a 150 ° C for about 30 minutes.
4) Take them out of the oven, let them cool and put them in the fridge. Before serving, turn i bonet Piedmontese with cream and decorate them with the macaroons kept aside.
