Bonèt piemontese: a traditional rich cocoa-amaretti custard from Piedmont
Posted by Claudia | |
Bonèt is the classical and famous pudding you can find in Piedmont. This is a delicious dessert, very rich in calories, to be eaten between meals during the feasts. This Piedmont special was created with two of the region’s best products: chocolate and amaretti cookies. Bonet is truly a fantastic Italian pudding (dolce al cucchiaio like pannacotta) worthy to try among the other Italian speciality!! Every single village has his own way of preparing it and it exists a lot of variantions. But basically the ingredients are the ones we are going to propose. Here is the yummy recipe:
INGREDIENTS:
- 150g sugar
- 200g amaretti
- 2-3 spoonfuls Cocoa (ca. 30g)
- 5 eggs + 1 egg yolk
- 750 ml hot milk
- Rum 4 spoonfuls
- F0r the caramel: 200g sugar and 2 spoonfuls water
Preparation
- Separate the yolks from the whites of the eggs; put the whites aside. Add the yolks to the sugar and whisk them firmly.
- Whisk also the egg whites separately, then add them to the yolks always stirring.
- Bring the rum and the milk to the boil together . Whisk 1 cup milk and cocoa in large bowl until cocoa dissolves. Crush the almonds amaretti, reducing them to a fine flour, then let the milk mixture cool down and add them all to the eggs-based mixture.
For the caramel:
Put the sugar in a pudding mould with a hole in the middle. Add the water and stirr the mould around over a low heat for a few seconds. Let the sugar caramelise until it reaches a nice brown colour.
Then the grand finale:
Put the caramellised sugar mixture in a pan, put over the brown liquid cream you have obtained into it and cook all in a bain-marie for 45 minutes at 180C in a pre-heated oven. Let it cool afterwards before serving. Decorated with amaretti and serve with a slightly sparkling, fruity Moscato d’Asti.
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