Bonet
Bonet is a delightful chocolate pudding with amaretti, a traditional dessert from the Langhe region of Piedmont. This sweet, whose name means ‹hat› in Piedmontese, is characterized by a creamy and soft texture, enriched by the contrast between intense cocoa and the fragrance of amaretti. A timeless classic of Piedmontese pastry-making.
Preparation
- 1
Crumble the dried amaretti to obtain coarse breadcrumbs.
- 2
Heat the milk together with the rum in a small saucepan, without bringing to a boil.
- 3
Separate the egg yolks from the whites. Work the yolks with the sugar until you obtain a pale and fluffy cream.
- 4
Add the sifted cocoa to the yolks, stirring gently.
- 5
Pour the milk and rum mixture into the yolk and cocoa blend, stirring carefully.
- 6
Fold the crumbled amaretti into the smooth cream.
- 7
Whip the egg whites with a pinch of salt until stiff peaks form, then gently fold them into the mixture using a top-to-bottom motion.
- 8
Butter a baking pan and pour in the mixture, leveling the surface.
- 9
Bake in a water bath in a preheated oven at 170°C for about 1 hour, until the pudding is just firm on the outside but still soft in the center.
- 10
Allow to cool completely at room temperature before serving.
Chef's Tips
Bonet is served cold or at room temperature, often accompanied by a small portion of vanilla gelato. Prepare it the day before: resting in the refrigerator enhances its flavors.