The bonet is a tempting dessert typical of Northern Italy, to serve after a lavish meal, on feast days or on a particular occasion!
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A special dessert for a special occasion: the ancient bonet from Piedmont, a creamy dessert made of amaretti and cocoa… do you find it intriguing? Let’s make it together.
Today we’ll be preparing the classic version of this dessert, but there are also other variants with coffee or grated lemon zest. Let’s see together what we need to make the bonet:
• 3 cups (700 ml) of fresh whole milk
• 3,5 oz of amaretti biscuits plus some more fore decorating
• ½ cup (50 g) of bitter cocoa powder
• Just under ½ cup (100 ml) of rum • ¾ cup (150 g ) of sugar
• 10 yolks
and
• ½ cup (100 g) of sugar (for the caramel)
Let’s go prepare it: let’s prepare it together
I’ve put ½ cup of sugar to melt in a small saucepan and cooked until càramelized on a very low flame. Once the caramel is ready, pour it into a mould… and line it completely, or at least the bottom.
In this bowl I’m whisking the yolks with the sugar, in order to get a thick light coloured mousse. Now I’ll add gradually the cocoa powder, the rum, the milk and the crushed amaretti biscuits. We should obtain a smooth and homogeneous mixture.
Once our mixture is ready and well blended, pour it into the mould. Now we can place it in a slightly larger baking dish filled with hot water, and bake it in a bain-marie at 350°F for an hour.
60 min. — 350°F (180°C)
After taking it out of the oven, let the bonet cool down completely, then turn it out on a serving dish and decorate the surface with some amaretti. Your bonet is ready to be served.
From Sonia and GialloZafferano bye and see you next video recipe.