October recipe: Bônet

MOSCATOSMALLIn Piedmont, this is the typical grandmothers’ sweet cake. A cuddle that carrying us  towards the cold season among scents and flavors of the past.

BONET

Ingredients for 6 people:

4 eggs
160 g of sugar
3 spoons of bitter cocoa
500 ml of milk
50 g of dry macaroons
1 small glass of rum

 

Whisk the eggs with four full spoons of sugar until you have a white and foamy  cream. Pour the warm milk little by little, the crumbled macaroons, the bitter cocoa  powder and the rum. Mix carefully. In the meantime prepare the caramel in a  saucepan putting the remaining sugar with very little water, then cook until  caramelized. Pour the caramel on the bottom of a cake mold and let it cool. Now  pour all the cream in the mold and cook Bônet in bain-marie for about an hour.  Check the cooking of the Bônet with a long toothpick: for a perfect result, after  having slipped it inside the cake, it should come out dry. You can then take the  Bônet from the oven and let it cool in the refrigerator before removing it from the  mold.

 

SUGGESTED WINE: MOSCATO D’ASTI LA TORRE DI CASTEL ROCCHERO

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