Bonet, which is widely believed to derive from the word “Bunet”, is a Piedmontese word meaning ‘hat’. The origins of the name are not certain. Some people say it is because the dessert was traditionally served in a copper mould that resembled and was referred to as a bonèt ëd cusin-a (a ‘chef’s hat’).
for 4 people
- 1 l milk
- 290 g sugar
- 80 g cocoa powder
- 6 eggs
- 2 egg whites
- 16 amaretti biscuits
- 1 glass of white rhum
Crush the amaretti biscuits in warm milk.
Whisk the egg whites in a bowl. Separately, beat the egg yolks with 200 g of sugar until a soft mass is obtained and add to the whisked egg whites. Add the milk with crushed amaretti, cocoa powder and rhum, under mixing.
Put the remaining sugar into a saucepan and add a little hot water and mix until a caramel is obtained. Use this to coat the sides and bottom of a 2-litre pudding mould.
Pour the cream mixture into the caramel-coated mould.
Cover the mould and cook in bain marie in the oven at 200 degrees for about 2 hours.
Remove from oven and allow to cool for 15 minutes.
The dessert can be served hot or cold.
In 1999, the Morozzo Capon was declared the first Slow Food Presidium, which means deserving special protection as it embodies the identity and tradition of the Morozzo area.