bonet (italian dessert)
(1 rating)
This is an Italian dessert that originated in Piedmont (in northwest Italy) that was traditionally served at noble banquets dating back to the 13th century. It's a rich, soft dessert similar to pudding or custard. Many versions of this recipe can be found based on regional variations, but this version is from Langhe area of Piedmont, which is a hilly area of Italy that is famous for its wines, cheeses, and truffles.
(1 rating)
yield
4 serving(s)
prep time
20 Min
cook time
30 Min
method
Bake
Ingredients For bonet (italian dessert)
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3 lgeggs, separated (whites and yolks will be used)
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1/2 cgranulated sugar
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1 camaretti cookies, crushed (i used thin almond wafers)
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1 Tbspunsweetened cocoa powder
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2 cmilk
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1 Tbsprum
How To Make bonet (italian dessert)
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1Preheat the oven to 300°F
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2In a medium bowl, beat the egg yolks with the sugar until smooth.
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3In a food processor, combine the egg yolk mixture with the crushed amaretti, cocoa, milk and rum. Process for a couple of minutes until very well mixed. Strain the mixture into a bowl. Gently fold in the egg whites.
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4Pour into four 2-inch individual molds or a single large 10-inch ring-mold.
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5Set the mold(s) in a roasting pan and add hot water to reach halfway up the sides of the molds. Bake in the oven at 300° for about 30 minutes, or until set. Let cool completely.
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6Turn out onto a plate, and serve.
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