Bonet

Bonet

    

If there is a dessert that we can define as typical Piedmontese, this is the Bonet. Its name probably derives from the French with the meaning of "cap", which refers to the shape of the mold in which it was prepared. It is wrong to call it pudding, but it is a dessert that comes from poor Piedmontese cuisine, to be cooked with the oven turned off, after having cooked the various forms of bread.

Its ingredients were originally eggs, sugar, milk, liqueur and dried amaretti biscuits, in the «Monferrina» style. Then the version that includes the addition of chocolate became more famous, making it a true "Langarola" version. In the past it was not unusual to add Fernet, while today Rhum is mostly used. The cooking takes place strictly in a bain-marie oven, so as to take on a firm and "crusty" appearance while remaining creamy and soft inside.

BUNET - RECIPE

Ingredients

500 ml cream, 500 ml milk, 100 g egg yolks, 300 g whole eggs, 200 g sugar, 150 g amaretto biscuits, crumbled, 80 g cocoa powder, 100 g dark chocolate melted in a bain-marie, 40 g amaretto liqueur, 12 cups suitable for cooking in the oven.

Method

Heat the cream and milk in a saucepan, slowly mix the other ingredients separately, except the liqueur, in the order in which they are listed above. Add the cream and milk, add the liqueur, mix. Fill the cups and cook covered in a bain-marie in the oven at 160 degrees for about 25 minutes (the water in the bain-marie must already be at temperature). Remove from the oven, let it rest in the same water and then cool in the fridge.

The combination we propose? For a hyper Piedmontese pairing, without a doubt our MOSCATO D'ASTI DOCG!

  


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