Piedmont Bonet: The Traditional Spoon Dessert

Piedmont bonet is one of those desserts that tell a story of patience and balance in cooking. Born as a dessert for special occasions, it was mainly prepared during holidays when cooking time was an integral part of the convivial ritual.

Cocoa, amaretti, and caramel come together in a compact and velvety texture, far from modern creams but deeply tied to tradition. The aroma of rum and the slightly bitter note of cocoa make bonet a mature, elegant dessert, never overly sweet. Served strictly cold, it is the classic Piedmontese way to end a meal with balance and character.

Piedmontese Bonet

The Piedmontese bonet is a traditional spoon dessert made with bitter cocoa, crumbled amaretti, eggs, milk, and rum, finished with a golden caramel on the bottom. It is slowly cooked in a bain-marie and served cold, resulting in a firm but creamy texture, ideal as an end-of-meal dessert in winter and festive menus.

Print Recipe Vota la ricetta

Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Raffreddamento: 30 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Course: desserts

Cuisine: Piedmont cuisine

Servings: 6 persone

Attrezzature

• 1 pentolino (per il caramello)
• 1 Stampo da budino
• 1 Ciotola capiente
• 1 Frusta
• 1 Pentola per bagnomaria

Ingredients

• 500 ml latte
• 4 nr uova
• 150 gr zucchero
• 100 gr amaretti
• 50 gr cacao amaro
• 50 ml rum
• 50 gr zucchero per il caramello

Instructions

• Preparare il caramello sciogliendo lo zucchero in un pentolino fino a ottenere un colore ambrato.
• Versare il caramello nello stampo da budino, distribuendolo sul fondo.
• In una ciotola sbattere le uova con lo zucchero.
• Aggiungere il cacao, gli amaretti sbriciolati, il rum e il latte, mescolando fino a ottenere un composto omogeneo.
• Versare il composto nello stampo.
• Cuocere a bagnomaria, ponendo lo stampo in una pentola con acqua calda, per 40–50 minuti a fuoco medio-basso.
• Lasciare raffreddare completamente prima di sformare.
• Servire il bonet ben freddo.