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.
Agnolotti are a popular meat or herb filled dumpling from Piedmont, appreciated both in Italy and abroad. This delightful dish has been added to the list of traditional Italian agroalimentary products by the Ministry of Agriculture, Food and Forest and protected by the Piedmont Region.