📝 About This Recipe
Hailing from the Langhe region of Piedmont, Bonet is a sophisticated, historical custard that predates the modern panna cotta. This 'hat-shaped' dessert combines the deep bitterness of cocoa with the crunch of amaretti cookies and the richness of a dark caramel glaze. It is a silky, oven-baked masterpiece that perfectly captures the rustic yet refined spirit of Northern Italian pastry.
🥗 Ingredients
For the Caramel
- 150 grams Granulated sugar (for the dry caramel)
- 1 tablespoon Water (optional, to help even melting)
The Custard Base
- 500 ml Whole milk (at room temperature)
- 4 pieces Large eggs (at room temperature)
- 100 grams Granulated sugar (for the custard mix)
- 50 grams Unsweetened cocoa powder (high-quality Dutch-processed preferred)
- 150 grams Amaretti cookies (hard variety, finely crushed into a powder)
- 50 ml Dark rum (traditional Piedmontese addition)
- 1 shot Espresso coffee (strong and cooled)
- 1 Vanilla bean (seeds scraped)
- 1 pinch Fine sea salt (to balance the sweetness)
For Garnish
- 8-10 pieces Whole Amaretti cookies (for decoration)
- 1/2 cup Whipped cream (lightly sweetened)
👨🍳 Instructions
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1
Preheat your oven to 150°C (300°F). Prepare a large baking dish that can act as a water bath (bain-marie) and a 1-liter loaf pan or 8 individual ramekins.
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2
Prepare the caramel: Place 150g sugar in a heavy-bottomed saucepan over medium heat. Let it melt without stirring, only swirling the pan occasionally, until it turns a deep amber color.
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3
Carefully pour the hot caramel into your loaf pan or ramekins, tilting the mold to coat the bottom and slightly up the sides. Set aside to harden.
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4
In a food processor or using a rolling pin, crush the amaretti cookies until they reach a fine, sandy consistency.
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5
In a large mixing bowl, whisk the eggs and 100g sugar together. You want them well combined but not excessively frothy; avoid incorporating too much air.
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6
Sift the cocoa powder into the egg mixture and whisk gently until smooth and no lumps remain.
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7
Stir in the crushed amaretti cookies, the dark rum, the espresso, vanilla seeds, and a pinch of salt.
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8
Slowly pour in the milk while whisking constantly. The mixture will be quite liquid, which is normal.
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9
Pour the custard mixture through a medium-mesh sieve into the caramelized mold to ensure a perfectly silky texture.
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10
Place the mold into the larger baking dish. Fill the baking dish with hot (not boiling) water until it reaches halfway up the sides of the Bonet mold.
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11
Bake for 45-50 minutes. The Bonet is ready when the edges are set but the center still has a slight, gelatinous jiggle.
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12
Remove the mold from the water bath and let it cool to room temperature. Once cool, refrigerate for at least 4 hours, preferably overnight.
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13
To unmold, run a thin knife around the edges. Place a serving platter over the mold and invert quickly. The caramel will run down the sides as a delicious sauce.
💡 Chef's Tips
Use high-quality Dutch-processed cocoa for the deepest flavor and color. Do not over-whisk the eggs; air bubbles will cause the pudding to have holes rather than a dense, silky texture. If you prefer a non-alcoholic version, substitute the rum with an extra shot of espresso or a teaspoon of almond extract. Always use a water bath (bain-marie) to ensure the custard cooks evenly without curdling. Letting the Bonet rest overnight in the fridge is crucial for the flavors to meld and the texture to firm up.
🍽️ Serving Suggestions
Serve a slice with a dollop of unsweetened whipped cream to balance the rich chocolate. Pair with a glass of Piedmontese dessert wine like Moscato d'Asti or Brachetto d'Acqui. Top with a few extra whole amaretti cookies for a textural contrast. A small glass of cold Barolo Chinato makes for a traditional and sophisticated digestif pairing. Dust lightly with extra cocoa powder just before serving for a professional finish.