Bonet (Italian Dessert)

Vickie Parks

By
@Northwestgal

This is an Italian dessert that originated in Piedmont (in northwest Italy) that was traditionally served at noble banquets dating back to the 13th century. It's a rich, soft dessert similar to pudding or custard. Many versions of this recipe can be found based on regional variations, but this version is from Langhe area of Piedmont, which is a hilly area of Italy that is famous for its wines, cheeses, and truffles.


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Comments:

Serves:

4

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

3 large
eggs, separated (whites and yolks will be used)
1/2 c
granulated sugar
1 c
amaretti cookies, crushed (i used thin almond wafers)
1 Tbsp
unsweetened cocoa powder
2 c
milk
1 Tbsp
rum

Directions Step-By-Step

1
Preheat the oven to 300°F
2
In a medium bowl, beat the egg yolks with the sugar until smooth.
3
In a food processor, combine the egg yolk mixture with the crushed amaretti, cocoa, milk and rum. Process for a couple of minutes until very well mixed. Strain the mixture into a bowl. Gently fold in the egg whites.
4
Pour into four 2-inch individual molds or a single large 10-inch ring-mold.
5
Set the mold(s) in a roasting pan and add hot water to reach halfway up the sides of the molds. Bake in the oven at 300° for about 30 minutes, or until set. Let cool completely.
6
Turn out onto a plate, and serve.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Eggs
Regional Style: Italian
Dietary Needs: Low Sodium