Bonet
Published on 13 January 2014
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
This traditional Piedmontese dessert has a creamy texture, with amaretti and chocolate and a hint of coffee and rum. The recipe comes from the Accademia Montersino courses, which I thank.
Ingredients
600 g whole milk
150 g fresh cream
340 g whole eggs
150 g sugar
150 g amaretti
75 g unsweetened cocoa powder
15 g rum
30 g espresso
1 vanilla pod
For the caramel
75 g sugar
To decorate
100 g whipped cream, or 200 g to fill the centre too
10 whole amaretti
Coffee beans
Cocoa powder
1 teaspoon icing sugar
I heat the milk and cream in a saucepan and bring to the boil.
In a bowl, I whisk the eggs with the sugar and vanilla.
I add the coffee.
Then the cocoa and rum.
I mix thoroughly.
I crumble the amaretti by hand, leaving some larger pieces.
Meanwhile, the milk and cream have boiled.
The amaretti mixture is ready.
I pour in the milk, stirring well.
I set aside briefly and prepare the caramel.
I heat a small saucepan and add a small amount of sugar.
Once it begins to melt, I add the remaining sugar. There is no need to stir: simply move the pan. Let it melt until golden.
I take a ring mould, the traditional Bonet shape, though individual ramekins or a loaf tin also work, and pour caramel into the bottom.
I place it in a large deep-sided roasting tin. Before adding water, place 2 sheets of kitchen paper between mould and tin.
I ladle in the very runny mixture.
I fill the outer tin with cold water halfway up the ring mould for a water bath.
I bake at 130/140°C for about 50 minutes, then remove and cool.
Once cold, I run a small knife around the edges and very gently turn onto a serving plate. If it does not release, gently insert the knife at the edge to let in air.
I can now decorate it. I use a spatula to let the caramel run down the sides; otherwise, the decoration slides off.
I whip the cream firmly with the teaspoon of icing sugar and put it in a piping bag with a decorative nozzle.
I decorate with cream rosettes alternating with amaretti, adding a coffee bean and a little cocoa to each rosette. For an even richer dessert, increase the decorating cream and fill the centre.
Finished: creamy, easy to slice and with a perfect texture.
Ingredients
600 g whole milk
150 g fresh cream
340 g whole eggs
150 g sugar
150 g amaretti
75 g unsweetened cocoa powder
15 g rum
30 g espresso
1 vanilla pod
For the caramel
75 g sugar
To decorate
100 g whipped cream, or 200 g to fill the centre too
10 whole amaretti
Coffee beans
Cocoa powder
1 teaspoon icing sugar
I heat the milk and cream in a saucepan and bring to the boil.
In a bowl, I whisk the eggs with the sugar and vanilla.
I add the coffee.
Then the cocoa and rum.
I mix thoroughly.
I crumble the amaretti by hand, leaving some larger pieces.
Meanwhile, the milk and cream have boiled.
The amaretti mixture is ready.
I pour in the milk, stirring well.
I set aside briefly and prepare the caramel.
I heat a small saucepan and add a small amount of sugar.
Once it begins to melt, I add the remaining sugar. There is no need to stir: simply move the pan. Let it melt until golden.
I take a ring mould, the traditional Bonet shape, though individual ramekins or a loaf tin also work, and pour caramel into the bottom.
I place it in a large deep-sided roasting tin. Before adding water, place 2 sheets of kitchen paper between mould and tin.
I ladle in the very runny mixture.
I fill the outer tin with cold water halfway up the ring mould for a water bath.
I bake at 130/140°C for about 50 minutes, then remove and cool.
Once cold, I run a small knife around the edges and very gently turn onto a serving plate. If it does not release, gently insert the knife at the edge to let in air.
I can now decorate it. I use a spatula to let the caramel run down the sides; otherwise, the decoration slides off.
I whip the cream firmly with the teaspoon of icing sugar and put it in a piping bag with a decorative nozzle.
I decorate with cream rosettes alternating with amaretti, adding a coffee bean and a little cocoa to each rosette. For an even richer dessert, increase the decorating cream and fill the centre.
Finished: creamy, easy to slice and with a perfect texture.
Original source: https://incucinaconlilly.com/2014/01/13/bonet/
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