This is the delicious dessert, Bonnet, from the Hotel Villa Rita www.villarita.it on the
as it came to me from their chef, Vincenzo. island of Elba. I'm posting the recipe
Preheat oven to 160C
100g white sugar
1-tablespoon cocoa powder
125m1-cup filter coffee
125ml Amaretto liqueur
350g caster sugar and 4 tablespoons water to make up a caramel
Amaretti biscuits to garnish
10 ramekins, greased
Combine all the above ingredients. Make up the caramel by placing the sugar in a heavy based pan and slowly melt and cook until it turns a golden honey colour. Remove from the heat and very carefully add 4 tablespoons water. Stir and pour a little caramel into the bottom of each ramekin. Pour in the rest of the mixture.
Place the ramekins in an oven proof dish lined with a tea towel and pour enough boiling water to come half way up the sides of the ramekins. Cook for one hour or until set. Remove and chill under ready to serve.
Unmould each ramekin and turn upside down on individual serving plates. Scatter a little crushed Amaretti biscuits over the top and serve with fresh cream or ice cream.
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