Today I will take you on a journey into the heart of Piedmont, through one of its most traditional desserts: the Bonet. It is a delicious, soft and velvety chocolate and amaretti pudding.
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🍳 PREPARATION 🍳
1. Preparing the Caramel: The First Step for the Bonet
The preparation of the caramel is the first phase in the process of creating the Bonet. This is done by melting the granulated sugar in water over a low flame in a small steel saucepan. As soon as the sugar has completely dissolved, the saucepan is swirled gently to favor the formation of a golden colored caramel. This caramel will then be poured onto the bottom of a loaf pan, where it will have to cool and solidify.
2. Preparation of the milk and cream mix: Base Cremosa del Bonet
In another saucepan, the fresh milk and cream are mixed and brought to the boil. This mix will become the creamy base of our Bonet, which will give the velvety and soft consistency typical of this Piedmontese dessert.
3. Blending of the amaretti and preparation of the compound: Anima Aromatica del Bonet
Meanwhile, the macaroons are blended to a fine texture. In a large bowl they are then mixed with the eggs, rum, vanilla, sifted cocoa, sugar and a pinch of salt. The mixture is mixed without beating, to avoid incorporating air, until a homogeneous mixture is obtained.
4. Union of the compound and the mix of milk and cream: The Bonet Formation
The mix of milk and cream, now hot, is added to the egg and amaretti mixture, mixing carefully. Once a smooth cream is obtained, it is poured into the previously caramelized mould.
5. Cooking in a bain-marie: The Secret of Bonet's Consistency
The Bonet must be cooked in a bain-marie: to do this, place the mold in a pan with boiling water that reaches halfway up the mold. This delicate and uniform cooking technique allows the Bonet to maintain a creamy consistency and not to tear during cooking. The dessert is then baked at 150 degrees in static mode for an hour.
6. Cooling down and presentation: The Last Touch of Bonet
Once taken out of the oven, the Bonet must cool down in the bain-marie water. After that, gently detach the cake from the edges of the mold with a small knife and turn it upside down on a serving plate. For the final decoration, amaretti biscuits, tufts of whipped cream and chocolate flakes can be added, making the Bonet even more inviting and delicious.
🍳 INGREDIENTS 🍳
Ingredients for a rectangular mold of 23 x 12 cm
For the base
whole fresh milk 360 g
liquid fresh cream 110 g
4 medium eggs (about 200 g shelled)
granulated sugar 90 g
macaroons 90 g
bitter cocoa powder 50 g
amaretto liqueur 2 tbsp
vanilla 1 pod
salt 1 pinch
For the caramel
granulated sugar 80 g
water 30 g
Негізгі бет Bonet with Chocolate and Amaretti: Let's discover the Piedmontese Sweet Together
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