The bonet is a tempting dessert typical of Northern Italy, to serve after a lavish meal, on feast days or on a selected event!
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A particular dessert for a special day: the traditional bonet from Piedmont, a creamy dessert fabricated from amaretti and cocoa… do you discover it intriguing? Let’s make it collectively.
Today we’ll be getting ready the traditional model of this dessert, however there are additionally different variants with espresso or grated lemon zest. Let’s see collectively what we have to make the bonet:
• Three cups (700 ml) of contemporary complete milk
• 3,5 ouncesof amaretti biscuits plus some extra fore adorning
• ½ cup (50 g) of bitter cocoa powder
• Just below ½ cup (100 ml) of rum • ¾ cup (150 g ) of sugar
• 10 yolks
• ½ cup (100 g) of sugar (for the caramel)
Let’s go put together it: let’s put together it collectively
I’ve put ½ cup of sugar to soften in a small saucepan and cooked till càramelized on a really low flame. Once the caramel is prepared, pour it right into a mould… and line it utterly, or a minimum of the underside.
In this bowl I’m whisking the yolks with the sugar, so as to get a thick gentle colored mousse. Now I’ll add progressively the cocoa powder, the rum, the milk and the crushed amaretti biscuits. We ought to get hold of a easy and homogeneous combination.
Once our combination is prepared and effectively blended, pour it into the mould. Now we are able to place it in a barely bigger baking dish crammed with sizzling water, and bake it in a bain-marie at 350°F for an hour.
60 min. — 350°F (180°C)
After taking it out of the oven, let the bonet quiet down utterly, then flip it out on a serving dish and beautify the floor with some amaretti. Your bonet is able to be served.
From Sonia and GialloZafferano bye and see you subsequent video recipe.