Bonet recipe by of 27-03-2017 [Updated on 27-03-2017]
Bonèt is very ancient pudding based on eggs, sugar, cocoa, milk, rum and amaretti, with a delicious caramel coating. This tasty dessert is typical of Piedmont and owes its name to a bizarre hat, or mold. Apparently its shape was very reminiscent of the mold in which the puddings were cooked, called the bonèt ëd cusin-a (aka the cook's hat), that's why it remembers both the hat and the mold!
If you want to prepare the bonet definitely the grandmother's recipe, if yours is Piedmontese, it will be perfect, but if you don't have it here is my recipe.
I found it amazing, a spoon dessert to make and redo;)
Well girls after a wonderful weekend spent outdoors between walks, games, good food and great company, today going to the office and working with the neon light is the last thing I want to do; / Fortunately I have a short week , on Thursday I leave for Rimini for another event and at least a little break from the routine. Basins and happy monday: *
How to make bonèt
Begin to work the eggs with the sugar.
Crumble the macaroons coarsely.
Then transfer them into the egg mixture together with the cocoa and work.
Then add the milk and rum and mix again.
Provide the caramel by putting the sugar and water in a saucepan over the heat.
Stir continuously until you get an amber-colored sugar syrup.
Pour the caramel first and then the mixture into the molds.
Transfer the bonets to a baking sheet, add boiling water, then bake and cook in a bain-marie at 150 ° C for 30 minutes.
Once ready, put them in the fridge for at least 4 hours before turning them out.
Serve your bonets accompanied by an amaretto.