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 we would make anyway, even to cross a river of lava or glowing pudding.
Despite being a super easy-to-do dessert, Bonet has a rich and sumptuous flavor, 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 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 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 Bonet is curious: many come 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 make it perfect; not a difficult task if you follow the recipe below.
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
- 4 cl 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 into a thick-bottomed saucepan, add 2 tablespoons of water, and melt the sugar, stirring constantly.
It must caramelize, but be careful not to burn it, but by now, you are used to running on a tightrope.
Pour it into a large mold, at least 3 liters, and make it adhere well to the walls, letting it pour all over the mold.
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: make sure that there aren’t any pieces larger than 3-4 millimeters.
Put eggs and the remaining sugar whip in a bowl, working until you have a bubbly mixture.
Add flour, cocoa, and amaretti, and keep stirring patiently.
Pour rum before the milk, constantly stirring with a whisk, then pour the mixture into the pudding mold and 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, let it cool, and place it in the refrigerator until 5 minutes before serving.