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!

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

In a food processor, crush the amaretti cookies into fine crumbs and set them aside.

Step 5

In a medium saucepan, heat the milk over low heat until it just begins to simmer. Remove from heat and let it cool slightly.

Step 6

In a large mixing bowl, whisk the eggs and 150 grams of sugar together until the mixture becomes pale and frothy.

Step 7

Add the cocoa powder, crushed amaretti cookies, rum, and vanilla extract to the egg mixture. Mix until well combined.

Step 8

Gradually whisk in the warm milk to the egg mixture, making sure it incorporates fully.

Step 9

Pour the mixture over the set caramel in the mold/s.

Step 10

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.

Step 11

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.

Step 12

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

Serving size	1144.2 grams (1144.2g)

Amount per serving	% Daily Value*
Calories	2126

Total Fat 54.60g	70%
Saturated Fat 21.30g	107%
Polyunsaturated Fat 0.70g
Cholesterol 806mg	269%
Sodium 539mg	23%
Total Carbohydrate 363.20g	132%
Dietary Fiber 13.10g	47%
Total Sugars 326.60g
Protein 55.90g	112%

Vitamin D 391IU	1954%
Calcium 838mg	64%
Iron 9mg	52%
Potassium 1667mg	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.

Source of Calories

Fat: 22.7%

Protein: 10.3%

Carbs: 67.0%