Bonnet (bunet)
Ta taaaann.Eccomi here, fresh as a mountain brook, and as light as a sparrow! I can say this year that I really riposata.E 'unbelievable, this 'summer I severed his head from all Affan winter, I really estranged from the everyday! That's nice ... and I even managed quite well.
Sometimes I even struggle to remember ... how to make a fried egg.
Of course I have not published the post, I closed gas burners of my office and I go on holiday loro.E of restaurants, delicatessens ... mothers and sisters who cook for you with lots of love, town festivals and more.
Every year, on his return from the sea more and more I am convinced that the sea life that fits me to pennello.Chissà in a not too distant future decide to pack up and scappare.C 'is someone who is agree with me?
For now I can not help but cheer cooking something with chocolate, you know ... tickle the good humor while waiting for better times!
doses for about 6 cocottine:
220 g of milk, 80 g of fresh cream
100 g of dried macaroons
50 g di cacao zuccherati setacciato
10 g di rum (facoltativo)
2 uova intere
1 tuorlo
Versate il latte e la panna in una scodella, mescolate. Aggiungete il cacao setacciato, gli araretti sriciolati grossolanamente, le uova e il rum.
Con una frusta da cucina, amalgate gli ingredienti senza montare il composto. Lasciate riposare per 20 minuti a temperatura ambiente.Riempite le monoporzioni fino a un dito sotto il bordo.
Riscaltate il forno e portatelo alla temperatura di 170 gradi.
Posate su una placca le cocottine, mettetela in forno e riempitene il fondo con un dito scarso di acqua fredda.
Cuocete per circa 45 minuti.
Lasciate raffreddare e mettete in frigo.
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