Liaison from Bonet (Piedmontese Pudding) with Raspberry Ice Cream and Flambéed Peaches

Preheat the oven to 180 degrees. Circulating air.

Mix the sugar and egg yolk to a cream and add the rum (alternatively: coffee). Then finely puree the amarettini in another bowl. Add the cocoa. Depending on the consistency, sieve beforehand so that it does not clump. Melt the sugar into caramel and place in small molds so that the bottom is covered.

Add the amarettini cocoa mixture and the milk to the egg yolk mixture. Don't worry if it seems a little runny.

Pour the liquid into the molds. Pour hot water on a tray and place the molds on top so that they are about 2/3 in the water. It must not boil so that it does not get into the molds. Leave the pudding in the oven for about 40-45 minutes, until the edges come off easily.

Cool to room temperature and then place in the refrigerator for about 1 hour. To loosen from the mold, place in hot water and then turn over. Serve.

Freeze the raspberries for at least a day. Then puree with a blender. Then mix the egg white on top and again until it is whitish and creamy.

The faster it goes, the cooler the mixture stays. It mustn't get too warm. Put the whole thing in silicone molds for portioning and put in the refrigerator.

Fillet the ripe peaches and sprinkle with brown sugar. Warm up in a pan and pour 20 ml of orange liqueur over it. Light with a lighter and let the alcohol burn completely. Always be careful with the environment. First put on the plate.