The Minerbio pudding takes its name from a town a few kilometers from Bologna and is very creamy and decidedly delicious!
It is a spoon dessert based on cream, eggs, amaretti, and coffee with the intriguing addition of liqueur with bitter almond that was fortunately in the pantry (my kitchen with an attached pantry is a burst of ingredients, molds, and cake pans to make a pastry shop envious!)
It is extremely easy but must be cooked for a long time (for me 3 to 3 and a half hours) and requires a MANDATORY equally long resting period in the refrigerator, important characteristics because this allows us to organize our work well and have the Minerbio spoon dessert ready for our lunch/dinner/event.
The gastronomy of the Emilia Romagna region is definitely inviting and rich and this dessert, which I wanted to try for a long time, is proof because it’s very creamy and envelops and awakens the taste buds in a flash!
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I also have a free WhatsApp channel with a sweet and a savory recipe a day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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Since this is my birth region, the blog is full of savory and sweet recipes and among these I suggest:
COLLECTION OF EMILIANO ROMAGNOLE RECIPES read →
- Difficulty: Very easy
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Bain-marie
- Cuisine: Italian
- Seasonality: All seasons
Minerbio PUDDING RECIPE INGREDIENTS
- 2 cups liquid fresh cream (not whipped)
- 3.5 oz amaretti (crushed)
- 3 eggs (medium)
- 2.8 oz sugar (plus extra for caramel combined with a tablespoon of water)
- 1 cup coffee (a small cup)
- 1 shot glass almond liqueur
Minerbio PUDDING RECIPE TOOLS
- Loaf Pans
- Whisks
FOR THE PREPARATION OF THE MINERBIO PUDDING RECIPE
1) As I wrote above, the preparation of the Minerbio pudding recipe is super easy, so first I roughly chop the amaretti leaving them in a bowl.
2) In a second bowl, I mix the eggs with the sugar using a whisk, then add the liquid fresh cream, the cold espresso coffee, the bitter almond liqueur, and the crushed amaretti.
3) I mix the mixture very well and then move on to make the caramel for the loaf pan.
4) I confess that I caramelize the pan randomly without a defined recipe by putting sugar and a little water in the pan, then place it directly on the flame, paying a lot of care to obtain a caramel that is not too dark and always using potholders or a towel because the caramel is extremely hot!
5) After spreading the caramel on the bottom and also on the walls, I pour in all the mixture, which will then cook in a bain-marie in the oven at 320°F (160°C) for over 3 hours.
6) I admit that after 3 hours and a bit, having inserted a knife and finding that there were still some tiny small pieces of the mixture, I left it for another 10 minutes, then turned off almost despairing!
7) I then let the Minerbio pudding cool for about 4 hours, and the result is amazing!!!!!!!!!!!!!!!!!!
8) So, I feel I should tell you that after prolonged cooking, it is essential to let it cool very well before enjoying it!
Enjoy your meal!
Annalisa
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Annalisa says…
Maybe we could reduce the amount of sugar to 50 grams because the cream and also the amaretti make the mixture sweet!
Dessert taken from the Emilia Romagna recipes site
