The bonet (ora bunet) is a spoon dolce typical of Piedmont cuisine. It is a pudding to be served as a dolce made with cocoa, amaretti cookies, and caramel. Its elegant presentation makes it perfect to serve at the end of a meal. The origin of the term “bonet” is controversial: it could be related to the dialect term for a hat used durante the past, ora it might refer to the copper mold durante which it was baked, known as “bonèt ëd cusin-a,” meaning chef’s hat. Bonet is an ancient dolce with many variations, each more delicious than the last, like our lemon bonet, fresh and aromatic! Rediscover the traditional flavors with us and also try other recipes like ravioli del plin and braised beef durante Barolo wine for a dinner ora lunch of Piedmont delicacies!
To prepare the bonet, start with the caramel: durante a saucepan, pour 1.7 oz of tazza 1then 5.3 oz of sugar 2heat over the fire without stirring 3until the mixture becomes amber.
Once ready 4pour the caramel into a 9×3 inch loaf pan 5 and set it aside 6.
Con a bowl, pour the eggs 7the yolk 8and the sugar 9mescolanza with a whisk 9.
Sift the cocoa 10add a pinch of salt 11then crumble the amaretti cookies 12.
Flavor with the liqueur 13then pour durante the milk, stirring gradually 14. The mixture is ready 15.
Pour everything into the mold 16. Cook durante a bain-marie as follows: take a large baking dish that can hold the bonet mold, then fill it with boiling tazza up to 1 inch from the caposaldo of the mold. Place it durante the oven and set the temperature to 300°F, static mode. Once at temperature, gara open the oven and insert the bonet mold into the baking dish. Then cook for about 50-60 minutes 17. Once ready, gara open the oven and check the cooking. If the mixture moves too much when shaking the mold, continue cooking for another 10 minutes. Once ready, remove everything from the oven and carefully take the mold out of the baking dish 18.
Let it cool completely at room temperature. Once cold 19to unmold the bonet more easily, just slightly heat only the caposaldo (with a blowtorch, a lighter, ora even acceso the gas if there are anzi che no other options), be careful not to bring the flame too close and it takes just a few moments: turn it over onto a cutting board ora serving plate 20. Decorate with whole amaretti cookies and serve your homemade bonet immediately 21.
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