Bonet
Amaretti pudding - Bonet
Amaretti pudding (also known as bonet or bounet) is a typical dessert of Piedmont made with amaretti and lady fingers (savoiardi) processed with milk, cocoa, eggs, sugar and rum. Obviously there are a lot of variants for this recipe. For example the addition of coffee or chopped nuts or grated lemon peel. Interested in other Italian cakes and desserts?
- 500ml (1 pint - 2 cups) skimmed milk
- 100g (3 1/2 ounces) lady fingers (Italian savoiardi)
- 100g (3 1/2 ounces) amaretti biscuits
- 1 teaspoon instant coffee or a cup of Italian coffee Espresso
- 3 tablespoons cocoa powder
- 1 tablespoon organic lemon peel
- 4 eggs
- 200g (7 ounces) sugar
- 2 tablespoons plus 1 teaspoon rum
- Time:
preparation: 30 minutes
cooking: 30 to 40 minutes
total time: 1 h 10 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 298 (kCal) 15 % GDA (*) - 1246 (kJ)
Protein: 8.1 (g) 17 % GDA
Total fat: 7.2 (g) 11 % GDA
Total carbohydrate: 48.7 (g) 19 % GDA
Sugars: 42.2 (g) 47 % GDA
Amaretti pudding (bonet) recipe
Begin with the milk. Bring it to the boil and then let it cool.
Prepare the caramel. Heat 100 g (3 1/2oz) sugar in a thick-bottomed pan and 50 ml (1 3/4fl oz) water in another pan. Stir sugar constantly until it turns to brown. At this point add the boiling water being careful not to splash it. Stir thoroughly, turn off the gas and let the caramel coo.
Prepare the biscuits. Chop finely the amaretti using the food processor. Crumble the ladyfingers preferably with your fingers.
Begin to add some ingredients to the milk. Pour the milk into a bowl, add the biscuits and stir. Add the lemon zest, coffee, cocoa and rum too. Stir again accurately.
Beat eggs with sugar. In a separate bowl beat the whole eggs eggs with the remaining sugar until creamy and frothy.
The last step. Preheat oven to 180°C (350°C). Caramelize the molds you've chosen: a plum cake or a large ring mold or uni-portion molds.
Add the egg-and-sugar mixture to milk and mix thoroughly. Pour the mixture into the molds.
Your pudding must be baked in a bain-marie. Put the molds in a bigger deep baking dish, transfer in the oven and then fill the bigger pan with water halfway. Make sure the molds are securely in and the water does not bubble to prevent your pudding becomes too hard, even if it is very unlikely to happen. Bake for 30-40 minutes. A toothpick inserted in the pudding must be dry when pulled out.
Let the pudding cool and then turn it out on a serving plate and serve at room temperature garnished as you can see on the photo if you like.
Note
- -
- - If you want you can prepare handmade savoiardi following our recipe.
- - Chill the pudding if you have any portions left.
- - If you want to garnish your pudding you must have more amaretti than 100g (3 1/2 ounces)
- - Bonet (which is pronounced in Piedmont bunèt) was born in the Langhe land, south of Piedmont.
Its name in dialect means crushed hat.
The most important restaurants serve bonet cake as individual portions or ring pudding.
Difficult for Carlo and me, although we live in Piedmont, to find a recipe convincing for type of ingredients, dosage, taste and especially the final result. What we show you here is a successful recipe.
What's the right wine ?
Our suggestion is Malvasia di Castelnuovo Don Bosco (red dessert wine of Piedmont). Don't match Asti (sparkling wine)
The author Loretta Sebastiani lives in Italy (IT)
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