PALATE
Italian Chocolate Bonet WITH CHARRED ORANGE AND AMARETTI Chocolate Bonet is an old-fashioned winter dessert originating in northern Italy, similar to creme caramel. A simple sugar caramel sets as a layer on top of a soft, chocolate custard pudding. Charred orange gives a burst of brightness, and the amaretti biscuit gives texture and bite. Anna Victoria, head chef for the Cellar Door, was looking for a delicate chocolate dessert to match with Banyuls – a fortified red wine known as the French cousin to Port. The charred orange also sets off a sauternes-style wine (like Pegasus Bay Encore Noble Riesling), it is lovely with a good tawny port.
SERVES 8
For the caramel 125g caster sugar 100ml water For the pudding 5 free-range eggs 125g caster sugar 40g Dutch cocoa powder 30ml rum 460ml milk 60ml cream 1 orange, segmented with a sharp knife and quickly charred on a hot grill or with a blow torch 4 Amaretti biscuits, loosely crushed for garnish
Preheat oven to 140°C. To make the caramel, put the first 125gm sugar and water into a heavy-based saucepan on low heat. Place a clean tea towel into the bottom of a deep baking dish with the lightly greased ramekins on top. Simmer the sugar until it reduces and becomes a light amber colour (about 10 minutes), then carefully pour into the ramekins, just covering the base. While this begins to set, you can start on your chocolate mixture. In a large bowl whisk together eggs, sugar, cocoa, and rum. In a small saucepan bring cream and milk to the boil, then slowly add to the egg mixture while whisking. Strain through a fine sieve. Pour mixture into the ramekins until 3/4 full; cook ‘bain-marie’ style by filling the baking dish halfway with boiling water. Cook uncovered in the oven for 40-45 minutes. Remove from oven and allow to cool down in the water bath to finish cooking. It should be wobbly like custard. When cool, refrigerate for a minimum of two hours before serving. To serve, run a knife around the edge of the ramekins and turn upside down onto plates, the caramel should be a little liquid but mostly set. Garnish with crushed amaretti biscuits and charred orange segments. 50
