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

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Nutritional information

190
calories

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

  • 3 hours and 20 minutes
  • Serves 10
  • Medium

Directions

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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.

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
  • 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.

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