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.
prep time20 Min
cook time30 Min
Ingredients For bonet (italian dessert)
eggs, separated (whites and yolks will be used)
amaretti cookies, crushed (i used thin almond wafers)
unsweetened cocoa powder
How To Make bonet (italian dessert)
Preheat the oven to 300°F
In a medium bowl, beat the egg yolks with the sugar until smooth.
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.
Pour into four 2-inch individual molds or a single large 10-inch ring-mold.
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.
Turn out onto a plate, and serve.
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