Bonet Recipe – Italian Chocolate Soft Dessert Recipe

What’s Bonet?

Bonet (pronounced bunèt) is a typical dessert of the Langhe, a historic area of Piedmont, positioned between the provinces of Cuneo and Asti. It belongs to the household of puddings and crème caramel and has very historic origins; actually, we discover some tales that inform of the presence of this dessert throughout noble banquets within the thirteenth century.

bonet

Origins and Historical past

There are completely different faculties of thought on the origin of the identify of this dessert. Bonet in Piedmontese means “hat,” supposed as a nightcap, and this has given rise to 2 hypotheses. The primary claims that bonét ëd cusin-a, or “chef’s hat,” was the identify given to the hat-shaped mould wherein the dessert is ready. The second speculation, and maybe additionally the truest, claims that since this dessert was served because the conclusion of a lavish meal, it represented the gesture of placing on a hat (bonet) because the final garment earlier than leaving the home.

There are two variations of this dessert. A white one, known as alla Monferrina, is older and fewer recognized, and doesn’t comprise cocoa however solely milk, sugar, eggs, and amaretti. The opposite, known as sabauda, got here later when new substances from South America, comparable to cocoa and rum, got here to Italy and has turn out to be very well-known.

The unfold of this recipe in Piedmont is as a result of massive presence of almond and hazelnut groves within the area. These groves additionally heralded the start of the well-known amaretto cookie, a pastry made with candy and bitter almonds, in all probability invented by the Arabs and widespread all through the Mediterranean due to its lengthy shelf life.

bonet ingredient

Amaretti are made up of candy and bitter almonds, sugar, and egg whites. The delicate inside of the apricot kernel, known as armelline, may also be added to present the cookie its typical bitter style. Amaretti are among the many major substances of bonet, and on this dessert they’re actually protagonists.

Bonet was ready by the ladies of the home on Saturday afternoon, after the bread had been baked within the wood-burning oven. As quickly because the oven was completed, when the oven was nonetheless on the correct temperature, the ladies beat eggs chilly along with sugar, then added cocoa, milk, crumbled amaretti, and rum.

They then poured the sugar into the mould and caramelized it whereas rotating the mould in order that it might adhere to your complete floor; lastly they poured the combination of crushed eggs into the mould and baked the whole lot in a bain-marie, or water bathtub. No extra wooden was added to the oven, as a result of the cooking needed to be delicate and gradual, and the bonet was judged prepared when it appeared thickened. As soon as chilled, the dessert was served throughout Sunday lunch.

Even as we speak within the eating places of Piedmont, bonet is a dessert that’s at all times current on the menu, not solely in its unique kind, but additionally with some variations. It’s potential to search out it made with spherical Langhe hazelnut, or with espresso as a substitute of rum, or utilizing lemon zest or vanilla extract to taste the milk added to the combination.

In actual fact, like with any conventional recipe, every household has its personal private recipe, which it guards, preserves, and passes on by way of the generations.

The process is, nonetheless, that of a crème caramel cooked in a bain-marie.

The key that shouldn’t be underestimated for an ideal bonet is that the water within the bain-marie must not ever boil, in order to not make the combination harden an excessive amount of or have bubbles inside. Should you comply with this little trick, the bonet might be delicate and easy.

 

bonet

 

 

bonet
  • 6 eggs
  • 200 grams amaretti
  • 1 tablespoon unsweetened cocoa powder
  • three tablespoons white sugar
  • 70 grams sugar for the caramel
  • ½ cup Amaretto di Saronno liqueur
  • ¾ liter entire milk
  • Preheat oven to 350 F.

  • Separate the egg yolks from the egg whites in two completely different bowls (the bowl for the egg whites ought to be massive).

  • Crumble the amaretti till they attain a powdery consistency (tip: put them in a plastic bag and crumble by hand).

  • Beat the egg whites till stiff.

  • Add the egg yolks and proceed to beat the eggs for one minute.

  • Add the amaretti powder, cocoa powder, sugar and Amaretto di Saronno liqueur and proceed to combine.

  • In a pot, convey the milk to a boil, then add it to the bowl, mixing it with the opposite substances for no less than 2 minutes.

  • Caramelize 70 grams of sugar and 1 tablespoon of water in a heavy skillet till the caramel is deep brown in colour.

  • Pour the caramel right into a 10 x 6 x four loaf pan.

  • Add the contents of the bowl to the loaf pan (don’t combine with the caramel), then bake in a bain-marie (double boiler) for 40 minutes.

  • When completed, take it out of the oven and let cool.

  • When fully cooled, put it within the fridge for no less than an hour.

  • To serve the bonet, flip it the wrong way up on a plate and beautify it with amaretti.

Wine Suggestion
Bonet’s enveloping sweetness groups up excellent with one in all Italy’s most notable glowing dessert wines, Piedmont’s Moscato d’Asti. Contemporary and really fragrant, its aromas recall yellow flowers and fruits like apple and pear. Eager to attempt an sudden various? Attempt bonet with a heat wine, comparable to a Tuscan Vin Santo.

Energy: 410kcal | Carbohydrates: 60g | Protein: 13g | Fats: 10g | Saturated Fats: fourg | Ldl cholesterol: 176mg | Sodium: 211mg | Potassium: 244mg | Fiber: 1g | Sugar: 55g | Vitamin A: 440IU | Calcium: 166mg | Iron: 1mg

Wine Suggestion

Bonet’s enveloping sweetness groups up excellent with one in all Italy’s most notable glowing dessert wines, Piedmont’s Moscato d’Asti. Contemporary and really fragrant, its aromas recall yellow flowers and fruits like apple and pear. Eager to attempt an sudden various? Attempt bonet with a heat wine, comparable to a Tuscan Vin Santo.

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