Classic Bonet Recipe

2021-09-14

By La Regina della Cucina

Italian Cuisine

Dessert

Indulge in this classic Italian dessert with our Bonet recipe. Bonet is a traditional dessert from the Piedmont region in Northern Italy. 

Bonet Piedmontese Cuisine Pudding

Piedmont is known for its rich and indulgent cuisine, and Bonet is no exception. The dessert is a type of pudding that is typically made with cocoa, amaretti cookies, eggs, milk, sugar, and rum. 

Traditional Serving Style and Origins

It is often served with a caramel sauce and whipped cream. The word "bonet" is derived from the French word "bonnet," which means hat. This could be because the dessert is traditionally made in a rounded, hat-shaped mold. Bonet is said to have originated in the city of Turin, which is the capital of the Piedmont region. 

Wine Pairing

A dessert wine such as Moscato d'Asti or a Vin Santo would complement the dessert's sweetness.

Pitfalls on Bonet

 Getting the right texture: Bonet is a dessert that requires careful cooking to achieve the perfect texture. It should be firm but not too dense, with a smooth and silky texture.

 Balancing the flavors: Bonet has a rich and complex flavor that combines chocolate, caramel, and Amaretti cookies. It's important to achieve a balance between these flavors, and the caramel should be sweet but not overpowering.

 Using the right pan: Bonet is traditionally served as a molded dessert, and it's important to use a suitable pan that can withstand the high heat of the water bath. A fluted ceramic or glass dish is recommended.

 Cooking in a water bath: Bonet is cooked in a water bath, which can be tricky to manage. The water should come up to two-thirds of the sides of the pan, and the temperature needs to be monitored closely to avoid overcooking.

 Waiting for the dessert to set: After cooking, Bonet needs to be chilled in the refrigerator for at least a few hours before serving. It's important to resist the temptation to unmold the dessert too early, as this can cause it to break apart.

 Serving the dessert: Bonet is typically served with whipped cream or fresh berries to lighten the rich flavors. It's important to let the dessert come to room temperature before serving to allow the flavors to develop fully.

 Preparing in advance: Bonet can be made several days in advance and stored in the refrigerator. However, it's important to wrap the dessert tightly in plastic wrap to avoid any moisture build-up and to unmold it carefully before serving.

Ingredients

• 2 cups whole milk

• 1/2 cup sugar

• 1/2 cup unsweetened cocoa powder

• 1/4 cup amaretto

• 1/4 cup dark rum

• 4 large egg yolks

• 1/4 cup sliced almonds, toasted

• Whipped cream (for serving)

Instructions

1. Preheat oven to 325°. Mix milk, sugar, and cocoa powder in a medium saucepan. Cook over medium heat, stirring occasionally, until sugar and cocoa powder dissolve and mixture is hot, about 5 minutes. Remove from heat.

2. Whisk amaretto, rum, and egg yolks in a medium bowl. Gradually whisk in the hot milk mixture until smooth.

3. Strain custard through a fine-mesh sieve set into a large measuring cup or a bowl. Divide custard among six 6-oz. ramekins or custard cups. Create a water bath for the ramekins by placing them in a large baking dish or roasting pan; fill dish with hot water to come 1/3 of the way up the sides of the ramekins. Cover dish with foil.

4. Bake until custards are just set but centers still jiggle a bit when gently shaken, 40–45 minutes. Remove ramekins from water bath; let cool. Chill until custards are cold and set, at least 1 hour.

5. To serve, top with almonds, a dollop of whipped cream, and a dusting of cocoa powder.

Preparation Time 15 min

Cook Time 45 min

Total time 60 min

Nutrition Facts

Calories: 280

Fat: 11 g

Saturated Fat: 4 g

Carbohydrates: 32 g

Fiber: 2 g

Sugar: 28 g

Protein: 7 g

Regional Ingredients Variations of Bonet

Piedmont, the birthplace of Bonet, they may use amaretti cookies or hazelnuts grounded as a base for the dessert and may add some cocoa powder or espresso coffee for a stronger flavor. This variation is commonly known as "Bonet al Caffè" or "Bonet alle Nocciole."

Liguria, they may use some lemon zest in the dessert and may replace the amaretti cookies with some leftover bread soaked in milk. This variation is commonly known as "Bunet con Pangrattato e Limone."

Emilia-Romagna, they may use some rum or amaretto liqueur in the dessert and may add some cocoa powder or chocolate chips on top before serving. This variation is commonly known as "Bonet al Rhum" or "Bonet al Cioccolato."

Lombardy, they may use some grated Parmigiano-Reggiano cheese in the dessert instead of the amaretti cookies or may add some chopped apples or pears on top before baking. This variation is commonly known as "Bonet al Formaggio" or "Bonet alle Mele."

Veneto, they may use some ground polenta or cornmeal in the dessert and may replace the cocoa powder with some pumpkin puree or chestnut flour for a seasonal twist. This variation is commonly known as "Bonet alla Polenta" or "Bonet alla Castagna."

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