Wine Dharma

DharMag October 2016 Bonet recipe: how to make the perfect budino with cocoa and amaretti cookies

Bonet original recipe, pudding with amaretto chocolate and rum Bonet is the typical Langhe pudding, a budino made with milk, sugar, eggs, cocoa, amaretto cookies and rum.

It is a short step from Panna Cotta, another delicious dessert from Piedmont, to Bonet, but a step that we would make anyway even to cross a river of lava or glowing pudding.

Bonet has a rich and sumptuous flavor, despite being super easy to do dessert, which is not very different from a classic crème caramel. It’s just more sophisticated, enhanced by the magic touch of the amaretto & cocoa combo.

Two products that in Piedmont reach heights of excellence, especially amaretti, which are present with at least half a dozen different recipes.

After you have experimented with the basic recipe of Bonet, you can try 3 of the most popular variants, involving coffee or Marsala or Fernet Branca at the expense of our beloved rum.

Also try lemon Bonet, if you want to add a refreshing touch.

The etymology of the name Bonet is curious: for many comes from the mold shape reminiscent of a hat, which might be a hat night or the classic chef’s hat. Others have speculated that Bonet, usually the last course of a meal, after that you put on your hat and leave the table.

Anyway, the important thing is to learn how to make Bonet and to make it perfect, not a difficult task, if you follow the recipe below.

Bonet ingredients

For a galactic 10 people Bonet

  • 2 liters of milk
  • 400 grams of sugar
  • 14 eggs
  • 250 grams of amaretti
  • 200 grams of unsweetened cocoa
  • 1 small glass of rum or Marsala or Fernet Branca, depends on the mood you are in

How to make the authentic Piedmont Bonet

Pour 180 grams of sugar in a thick-bottomed saucepan, add 2 tablespoons of water, melt the sugar, stirring constantly.

It should caramelize, but be careful not to burn it, yeah, it’s a risky business but someone has to do it…

Now, when it’s ready to coat a large mold with caramel.

Before going any further, turn the oven to 200 degrees and prepare a baking tray for the water bath.

Blend amaretti to reduce them to a fine powder, should not be a real flour, but almost: make sure that there aren’t pieces larger than 3-4 millimeters.

In a bowl put eggs and the remaining sugar whip, working until you have a frothy mixture.

Add flour, cocoa, amaretti and keep stirring patiently.

Pour rum before then the milk, stirring constantly with a whisk, then pour the mixture into the pudding mold and put to cook in the double boiler.

Pay attention to the cooking, water should not boil, but simmer set 160-170 degrees and cook for 3 hours.

When ready, pull it out of the oven and let it cool, then place in the refrigerator until 5 minutes before serving.

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