Hi incurable travellers,
Another typical dessert from Langhe and Roero for real connoisseurs is ‘bonet’.
Ingredients of Bonet:
- 4 eggs
- 8 spoons of powdered sugar
- A glass of milk
- A handful of crumbles amaretti cookies
- A spoon of chocolate powder
- Half a glass of rum
- Five tablespoons of sugar
Instructions of Bonet:
Mix three or four eggs with the powdered sugar and dissolve with a glass of lukewarm milk, add a handful of crumbles amaretti, a tablespoon of powdered chocolate and a bit of rum.
Mix everything with a wooden spoon or a whisk. Apart caramelize three or four spoonfuls of sugar moistened with a little bit of water so that it is leaking and let it cook.
As soon as you see the sugar turning toffee-coloured, remove it from the heat and pour it in the appropriate mould you have already kept warm. The sugar should cover the bottom and the sides of the mould. Let it cool.
Pour the previously prepared compound in the same mould and stand it in a roasting tin containing enough just-boiled water to come a third to halfway up the sides of the tin. Cook bain-marie style on the burner or better in the oven.
The cream should cook for about an hour. When it is coagulated, remove it from the bain-marie, let it rest for a few hours in the fridge. Serve the bonet cold, perhaps decorating it with some amaretti cookies.
The final considerations of my food and wine tour in Langhe and Roero thanks to Italydifferent continue in the following article: Final considerations on what to see in langhe and roero, while if you missed the first part of the article I suggest that you read: Food and wine in Langhe, ut if you are an incurable traveller interested in Langhe and Roero under the historical, artistic and cultural aspect, the article for you is: What to see in Langhe.
Article translated from Italian by Chiara Casagrande