Recipe #4
BUNET
" 1 liter whole milk
" 6 large eggs
" 300g sugar
" 1 tbsp cocoa powder
" 300g Amaretto biscuits
" 1 terrine dish large enough to hold a liter of milk
Keep 2 tbsp of the sugar behind. Put the rest of the sugar in the terrine dish on the heat and melt until golden brown. Do not burn it! Put aside.
Mix the rest of the sugar with the cocoa powder add the eggs and whisk together until creamy. Crush the biscuits and then mix into the mixture. Add the milk and leave for 10 minutes.
Pour into the terrine and cook in a bain marie for 45 minutes on 150 or 300f.
When cooled put into fridge and cover. When completely cooled and set turn in out slice and serve with Chantilly cream. |
