John Myers
Bonet – Piedmontese Pudding
The perfect bonet – piedmontese pudding recipe with a picture and simple step-by-step instructions.
- 500 ml Milk
- 170 g Sugar
- 50 g Amarettini almond biscuits
- 50 g Cocoa powder slightly de-oiled
- 4 Eggs
- Amarettini and fresh fruit for decoration
- Heat about 2 tablespoons of water and 100 g of sugar in a saucepan and boil to a caramel. Divide this caramel into four small refractory molds and distribute evenly on the base by swiveling the molds.
- Crumble the amarettini until flour, put them in a freezer bag and first knock them roughly with the meat mallet and then run over them several times with the rolling pin.
- In a bowl, whisk the eggs with the rest of the sugar. Add the amarettini crumbs and sieve in the cocoa. Beat everything with the whisk until smooth. But please be careful and do not hit too hard, you shouldn’t mix too much air under any circumstances – it shouldn’t get frothy.
- Now slowly and carefully stir in the milk. Now distribute everything on the four prepared molds, the caramel should have hardened by now. Now place the four molds in a large ovenproof dish and fill up with boiling water so that 2/3 of the molds are in the hot water.
- Now put in the oven preheated to 170 degrees and let it set for about 1 hour, then take out of the oven and take the molds out of the water bath and let them cool down and then put them in the refrigerator for at least 2 hours.
- To serve, remove the pudding from the edge with a knife and turn it onto a plate. The caramel is now completely liquid and runs like a sauce over the pudding. Now decorate with fresh seasonal fruits and some amarettini as needed.
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