Boniet
Indulge in the rich, velvety tones of Bonèt, a decadent Italian dessert hailing from the Piedmont region. This elegant custard dessert combines warm, nutty amaretti cookies, indulgent cocoa powder, and a hint of dark rum for a uniquely layered flavor experience. Topped with a luscious caramel glaze, Bonèt is baked gently in a bain-marie to achieve its signature creamy texture. Perfectly balanced between sweetness and depth, it’s an irresistible treat that’s as stunning to serve as it is to savor. Whether you’re hosting a dinner party or craving a refined end to a meal, this timeless classic will impress every palate. Serve it chilled for the ultimate Italian dolce experience!
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Recipe Information
Ingredients
- 150 grams Granulated sugar
- 500 ml Whole milk
- 4 large Eggs
- 30 grams Cocoa powder
- 100 grams Amaretti cookies
- 100 grams Sugar for caramel
- 2 tablespoons Water
- 1 tablespoon Dark rum
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 160°C (320°F) and prepare a bain-marie by placing a deep baking dish in the oven and filling it halfway with hot water.
Begin by making the caramel: In a small saucepan, combine 100 grams of sugar and 2 tablespoons of water. Heat over medium heat, swirling occasionally, until the sugar dissolves and turns a deep amber color. Be careful not to burn it.
Pour the caramel into the bottom of a 1-liter (or 6 individual) mold/s and tilt to coat the bottom evenly. Let it cool and set.
In a food processor, crush the amaretti cookies into fine crumbs and set them aside.
In a medium saucepan, heat the milk over low heat until it just begins to simmer. Remove from heat and let it cool slightly.
In a large mixing bowl, whisk the eggs and 150 grams of sugar together until the mixture becomes pale and frothy.
Add the cocoa powder, crushed amaretti cookies, rum, and vanilla extract to the egg mixture. Mix until well combined.
Gradually whisk in the warm milk to the egg mixture, making sure it incorporates fully.
Pour the mixture over the set caramel in the mold/s.
Place the mold/s in the prepared bain-marie. Carefully transfer the baking dish to the oven and bake for about 50–60 minutes, or until the bonèt sets and a toothpick inserted into the center comes out clean.
Remove the mold/s from the oven and bain-marie, allowing them to cool to room temperature. Then refrigerate for at least 4 hours or overnight.
To serve, run a knife around the edges of the mold, place a serving plate on top, and invert the bonèt onto the plate. Let the caramel flow over the dessert for presentation.
Nutrition Facts
Calories |
2126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 538 mg | 23% | |
| Total Carbohydrate | 363.2 g | 132% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 326.6 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 9.8 mcg | 49% | |
| Calcium | 838 mg | 64% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1666 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
