The Piedmontese Bonet is a creamy dessert that hails from the Piedmont region of Italy, where they sure know a thing or two about tantalizing recipes and great wines.
This dessert is a velvety smooth custard infused with rum, rich chocolate and amaretto flavors, topped off with a luscious layer of caramel. It’s like a symphony of sweetness in every bite!
But here’s the kicker – this dessert is not just about indulgence, it’s also got some serious style points. The Bonet is traditionally served in elegant ramekins or cute plate, making it look as chic as it tastes. It is part of those called “dolci al cucchiao” or spoon desserts, those treats you need a spoon to eat them.
But what is a Bonet? It is the most classic Piedmontese dessert. Its name comes from French and evokes the strong influence of the cross border country to the Piemonte region.
In piedmontese Bonet means hat. It is named after the popular accessory because, like a hat, is the last thing one puts on before leaving the house.
A dessert is also the last triumphant entree of a well done meal, just before the guests depart. The dessert originated in the 1300 and did not include chocolate, which appeared in Europe only in the 16th century.
Why you will love this recipe
– Velvety, delicate and rich, it is perfect to finish a meal or to have it as an afternoon treat!
– It is a very peculiar recipe from a region that is home to some of the most delightful culinary gem of Italy.
– It is easy to adapt to kids, just by removing thee rum.
Ingredients
– Eggs: you will need 4 eggs possibly at room temperature and organic.
-Sugar: use caster sugar, you will need it both for the caramel sauce and for the flan.
Cocoa powder: I used unsweetend cocoa powdeer, I recommend it as otherwsie the dessert will be too sweet and it needs to have a proper balance to be close to the original recipe.
Amaretti: select hard ones. Do not not use soft ones. Hard ones are better beacuse of their crispier texture. They hold the texture better when crumbled and used as a topping. In this recipe you will need both them to be crumblemd and to be whole for the topping.
Rum: use dark rum, it will give the right flavor. The original recipe calls for Fernet Branca, a digestif liquor, but that is really strong and the rum will give it a better taste, more delicate.
Water: you will beed a bit to make the caramel sauce
Milk: use whole milk for best results and creamier texture.
How to make Piedmontese Bonet
Start by preheating the oven to 350°F/180°C.
To make the caramel, place the sugar and water in a small saucepan set over a medium heat. Bring to a gentle boil and allow the caramel to darken and thicken. Remove from the heat and divide the caramel between 6 moulds. Set aside.
At this point, place the eggs and sugar in a large bowl and whisk until the sugar has dissolved and the eggs are pale and airy. Lsstly add the milk, cocoa, rum and crumbled amaretti, then whisk until fully combined. It is important to properly mix thee ingredients to avoid the creation of lumps.
Finally pour the mixture into the moulds, then place the moulds in a deep tray filled with hot water to create a bain-marie. I recommend the water to be already warm to avoid thee cake to be exposed too long to the heat of the oven.
Place in the oven and cook for 35 to 40 minutes, or until cooked through –– use a toothpick to test for doneness: it should come out clean from the centre of one of the pudding.
Remove from the oven and allow to cool completely, then refrigerate for at least 6 hours – or better still, overnight – before serving.
Flip the mould over a plate, the dessert should come out easily. You can add one or 2 amaretti cookies as decoration and serve it cold with a spoon.
More sweet recipes for you
Italian Classic Almond Biscotti Recipe (Cantucci)
What to serve with Piedmontese Bonet
This is a great dessert to end an indulgent dinner piedmontese style: start with some stuffed cabbage rolls 1 or 2 to be served as appetizer. I suggest to have agnolotti del plin, a typical piemontese recipes. The bonet will be the perfect conclusion to this meal.
Which wine to pair with
Bonet pairs very well with a typical piemontese wine such as Bracheetto d’Aqui. A lightly frothy, sweet, red dessert wine classified as DOCG, the Brachetto grapes are grown in the Monferrato area near Acqui Terme in the provinces of Alessandria and Asti. Its aromatic bouquet has delightfully fruity and floral notes.
Another great choice could be to select a Moscato d’Asti, if you prfer a bubbly white wine.
Ingredients
Caramel Sauce
- 2 fl oz water
- 2 tbsp caster sugar
Pudding
- 5 tbsp caster sugar
- 1 pint milk whole
- 3 tbsp cocoa powder unsweetened
- 1 fl oz rum
- 2 1/2 oz amaretti crumbled
To serve
- 12 units amaretti cookies whole
Instructions
- Start by preheating the oven to 350°F/180°C.
- To make the caramel, place the sugar and water in a small saucepan set over a medium heat. Bring to a gentle boil and allow the caramel to darken and thicken. Remove from the heat and divide the caramel between 6 moulds. Set aside.
- Place the eggs and sugar in a large bowl and whisk until the sugar has dissolved and the eggs are pale and airy.
- At this point add the milk, cocoa, rum and crumbled amaretti, then whisk until fully combined. It is important to properly mix thee ingredients to avoid the creation of lumps.
- Pour the mixture into the moulds, then place the moulds in a deep tray filled with hot water to create a bain-marie. I recommend the water to be already warm to avoid thee cake to be exposed too long to the heat of the oven.
- Place in the oven and cook for 35 to 40 minutes, or until cooked through –– use a toothpick to test for doneness: it should come out clean from the centre of one of the pudding.
- Remove from the oven and allow to cool completely, then refrigerate for at least 6 hours – or better overnight – before serving.
- Flip the mould over a plate, the dessert should come out easily. You can add one or 2 amaretti cookies as decoration and serve it cold with a spoon.
Nutrition
