Bonet

Category: Culinary recipes
Kitchen: italian
Bonet

Ingredients

eggs 4 things
powdered sugar 120 g
cocoa powder 35-50 g
milk 500 ml
amaretti macaroons 120 g
rum 20 ml
for caramel
granulated sugar 120 g
water 50 ml

Cooking method

  • First, prepare the caramel
  • BonetPut sugar and water in a heavy-bottomed saucepan, put on fire and simmer (no need to stir the mixture) until you get golden caramel.
    BonetPour the caramel into the molds (be careful not to burn yourself!), Tilting the molds to evenly caramel the bottom and sides of the molds. Let cool.
    Now Bonet
  • Bonet Place the cookies in the chopper.
    BonetGrind to crumbs
    BonetBeat eggs with icing sugar.
    BonetAdd the crushed biscuits mixed with cocoa.
    BonetStir so that there are no lumps.
    BonetPour in warm milk and rum.
    BonetFill in the forms (or one form) with the prepared mixture. Place the molds in a large dish, pour hot into it! water, place in the oven, and cook in a water bath at 150 ° for 40-50 minutes, until the dessert thickens. I experimented with different forms, it is better not to take forms from foil. Ceramics and metal.
    Let cool when done, then refrigerate for at least 4 hours.
  • To remove the dessert from the mold, place the dish with the dessert in hot water for a few minutes, then run the knife along the sides of the mold and carefully turn the mold onto a serving dish.
  • The dessert will be much tastier the next day.
  • Bonet

Cooking program:

oven

Note

Bonet is a very famous and ancient dessert from the Piedmont region of Italy. In any restaurant or trattoria in the region, you will always find it on the dessert menu. The original composition of this dessert - bonet alla monferrina - did not contain chocolate and rum. Chocolate was added to the recipe after the discovery of America, when cocoa became available in Europe. Today the classic version is the recipe with cocoa, macaroons, and rum, but there are other options with coffee or cognac instead of rum, or hazelnuts instead of cookies. There are several versions of the origin of the name of this dish. According to one version, the word "bonèt" in the Piedmont dialect means "hat", and since the hat is worn last before leaving the house, dessert is served at the end of the meal. Another version of the origin of the dessert says that Bonet got its name from the form in which it was prepared, it was called bonet and the shape resembled a chef's hat.

kristina1
Gala, Galina, beautiful, you go to the forum in the morning and you realize that you are hungry and you will see enough of different tasty things, and then you think about these tasty treats all day ..., thanks for the recipe, smart girl
Gala
Kristina, what is there to think, it is necessary to cook. It is done very simply, the result will please
Gata
Galina, an interesting recipe, I will definitely try. But it is interesting - if instead of cookies pour nuts, then how many to put them
kristina1
Gala, Galina, yes, of course the result will please, I make sweet pastries only when my son arrives, but no ..... I always look forward to the weekend ..
Gala
Quote: Gata

But it is interesting - if instead of cookies pour nuts, then how many to put them
Anya, I would put as much as cookies. Naturally, they must be ground into flour. Nuts are only hazelnuts or almonds.

Quote: kristina1

I make sweet pastries only when my son arrives, but no ..... I always look forward to the weekend ..
I see

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