Chocolate Bonnet
8 servings
60 minutes
A dessert of rare beauty from the Moscow restaurant Lumicino. No flour required, just manual dexterity and amaretti almond cookies.
1
In a saucepan, mix 140 grams of sugar and 50 ml of water. Bring to a boil and cook the caramel until dark brown.
- Sugar: 290 g
- Water: 50 ml
2
Pour the caramel into bonet molds about 10 grams each and let cool.
- Sugar: 290 g
3
In a bowl, mix the eggs and yolk with 150 grams of sugar.
- Chicken egg: 3 pieces
- Egg yolk: 1 piece
- Sugar: 290 g
4
Thoroughly mix with cocoa powder, then add crushed amaretto cookies and liqueur.
- Cocoa powder: 35 g
- Amaretti: 115 g
- Amaretto liqueur: 20 ml
5
Heat the milk separately and add it to the other ingredients, stirring constantly with a whisk.
- Whole milk (3.2%): 400 ml
6
Pour the resulting mixture into molds over the caramel.
- Sugar: 290 g
7
Place the mold in a baking tray with hot water and cook in the oven at 150 degrees for 30 minutes until the dessert thickens.
8
Cool at room temperature. Then refrigerate for 12 hours. Serve the finished bonets with ice cream and roasted hazelnuts.
- Roasted hazelnuts: 1 glass
- Vanilla ice cream: to taste
