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Bonet or Bunet

ingredients

servings

6

Amaretti biscuits

120 grams

Bitter cacao

50 grams

Rum

1 glass

Full fat milk

700 mL

White sugar

150 grams

White sugar

100 grams

Amaretti biscuits

to taste

Egg, yolk

8 unit

Desserts from Italy - Piemonte

Bonet or Bunet

Bonet or Bunet

vegetarian with eggs with lactose with nuts source of D vitamins

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Bonet or Bunet

It is a typical Piedmontese dessert, whose consistency reminds that of the pudding, is based on eggs, granulated sugar, crumbled amaretti, whole milk, bitter cocoa and rum or coffee.

Bonet or Bunet step 1

step 1

Turn on the static oven at 180 degrees.

Bonet or Bunet step 2

step 2

In a planetary or in a bowl-like bowl, put the egg yolks, the sugar and whisk until stiff, then the finely chopped amaretti, the sifted bitter cocoa and finally the rum.

Bonet or Bunet step 3

step 3

Prepare the caramel and pour it on the bottom of the container where you will then pour the well mixed mixture, over the caramel, which will serve to better detach the bonet.

Bonet or Bunet step 4

step 4

At this point, put it in the oven for about 45 minutes. When cooked, let it cool at room temperature and then let it rest for about 2 hours in the fridge.

Bonet or Bunet step 5

step 5

Turn the mold and garnish with a handful of crumbled macaroons (I put them whole) and enjoy it.

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