Italian cuisine: Bonet
- WTI Magazine #126 Apr 18, 2020
Bonet is a typical and undoubtedly tasty spoon dessert from Piedmont (in particular from the Langhe area), perfect to serve at a party or holiday dinner. It is prepared with amaretti cookies, cocoa, eggs and milk, and is covered with rum-flavored caramel. You can also add 1 tablespoon of rum to the batter if you like.
It was often served at noble banquets in the 13th century and originally did not contain chocolate. Chocolate was added to the recipe after its discovery in America, when cacao then became available in Europe. The original version is hard to find today and is referred to as bonet alla monferrina.
In Piemontese dialect, the word bonet means hat and there are two theories about the name: some linguists believe that bonèt ëd cusin-a (chef’s hat) was the name of the hat-shaped copper mold used to make the dessert. Many people in Piedmont, however, will tell you that the name comes from the fact that it is the last dish that you eat during a meal, just as a hat is the last thing you wear when you go out.
Total preparation time: 5 hours Baking time: 60 minutes Cooling time: 4 hours Servings: 8-10
5 medium whole eggs + 1 yolk
200 g (1 cup) granulated sugar
50 g (2 oz) bitter cocoa
200 g (7 oz) amaretti, finely crumbled + some whole to decorate
750 ml (1cup + 2 tablespoons) lukewarm milk
150 g (¾ cups) sugar
30 ml (2 tablespoons) water
1 tablespoon rum