Light bonet in a ramekin

Ingredients

For 1 serving

• Reduced-fat milk100 ml
• Eggs1
• Unsweetened cocoa powder1 teaspoon
• Sugar10 g
• Ladyfingers1

Contains: gluten, lactose, eggs,

Method

1. Preheat the oven to 160 °C (conventional) and put a small pan of water on to heat for the bain-marie.
2. In a bowl, whisk the egg with the sugar and sifted cocoa until smooth and lump-free.
3. Pour in the milk in a thin stream, still whisking, then add the sponge finger, finely crumbled with your fingers.
4. Pour the mixture into a ramekin and set it in a baking dish; pour hot water into the dish to halfway up the ramekin.
5. Bake for 35 minutes, until the bonet is set: when you gently shake the ramekin, the centre should no longer wobble.
6. Lift the ramekin out of the water, let it cool at room temperature, then chill for at least 30 minutes and serve the bonet cold.