Bonet (typical sweet from Piedmont)
250 ml milk
2.65 oz sugar
0.63 oz cocoa powder
5 ml Rum
1.76 oz amaretto cookie or macaroon
1.76 oz sugar
15 ml water
Put the sugar into a casserole and add the water, then put it onto the heat and leave to cook.
Check the coloring of the caramel, which must end up a deep brown.
Pour the caramel into the appropriate moulds for Bônet and leave to cool.
Put the whole eggs into a bowl and beat them together with the caster sugar.
Blend in the cocoa powder and mix thoroughly, and then add the crushed Amaretti biscuits and the rum. Heat the milk separately and then add it to the mixture, mixing continuously with a whisk.
Pour the mixture into the caramel-coated moulds.
Put the moulds into a baking tray containing hot water and cook bain-marie style in the oven at 300°F for 40’-50’, until the dessert has completely coagulated.
The mixture must be well shaken to make sure the bitter cocoa is properly dissolved This is to avoid lumps.
The baking must be carried out in a preheated oven, and the water to be put in the tray must already be hot, to avoid the dessert being exposed for too long to the heat of the oven.
Let it cool well before turning it out. The taste is better if consumed the following day.