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.