bonet (italian dessert)
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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.
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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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