Cocoa and soft macaroon bonet

The bonet It is a traditional Piedmontese pudding made with cocoa and amaretti biscuits. An ancient dessert, which was served on special occasions and at popular festivals. Preparing it with soft macaroons from Mombaruzzo gives an even more velvety consistency and an elegant taste, perfect for ending a special lunch beautifully.

Ingredients (for 6 persons)

• 500 ml whole milk
• 4 whole eggs
• 150 g sugar
• 30 g of bitter cocoa
• 100 g soft macaroons from Mombaruzzo
• 1 shot of rum (optional)
• sugar to taste for the caramel

Procedure

1. Prepare the caramel by melting the sugar in a saucepan until amber in colour, then pour it into the bottom of a pudding mould.
2. In a bowl, beat the eggs with the sugar.
3. Add sifted cocoa, warm milk and rum.
4. Crumble the macaroons and incorporate them into the mixture.
5. Pour it all into the caramelised mould.
6. Cook in a bain-marie in the oven at 160°C for about 50 minutes.
7. Let cool and place in the fridge for at least 3 hours before unmoulding.

Bonet is a symbol of Piedmontese patisserie: simple to prepare, rich in flavour and tradition.