Bonet Italian Dessert- A divine combination of different ingredients came together to create this heavenly dessert.
Bonet is an Italian dessert made of dried amaretti, eggs, sugar, cocoa, milk, and rum that is popular in Piedmont, particularly in the Langhe.
Being a very old recipe, it was originally prepared without cocoa.
This white variant, which has since given way to the cocoa-based form, is known as Monferrina and was popular in the 17th and 18th centuries. The first Bonet was a kind of crème caramel created with milk, eggs, amaretti, and sugar, and it was served as the grand finale of lavish dinners.
The cooking process is unusual in this recipe: it’s done in the oven in a Bain-Marie, a technique that reveals how old this recipe is.
My version differs from the original and utilizes the recipe from the “cucchiaio.it” website, with the exception of a dark chocolate ganache glaze on top.
Bonet Italian Dessert
Ingredients
- 2 cups milk
- 6 yolks
- 1 cup sugar
- 2.5 oz dark chocolate
- 4 tbsp corn starch
- 2 tbsp of white rum
- 3.6 oz amaretti cookies
Caramel
- ⅜ cup of granulated sugar
- 2 ¼ tbsp of water
Dark Chocolate Ganache
- ⅞ cup 70% dark chocolate
- 1 ¼ cup whipping cream
Instructions
Ganache
- Chop the dark chocolate into more or less regular pieces
- Separately, heat the cream without boiling
- Pour the hot cream over the chocolate.
- Gently mix with a spoon to melt the chocolate
- Finally, you should have a shiny, smooth cream, which will become more creamy and opaque as it cools.
Caramel
- In a pan combine the sugar with the water and melt over medium heat.
- When the color becomes amber, quickly remove from the heat and pour the caramel on the bottom of the molds
Assembling
- In a bowl, combine sugar, starch and coarsely chopped amaretti.
- Mix them with the egg yolks, mixing with a whisk until thickened.
- Bring the milk to a boil, add the rum and chocolate. Add the mixture of egg yolks and amaretti and mix until everything thickens, be careful not to form lumps.
- Pour into molds and let cool.
- Cover the surface with the dark chocolate ganache and serve with a crumbled amaretto.
Leave a Reply