Bonet piemontese with amaretti

Name: Bonet piemontese with amaretti
Ingredients: 6 eggs; 1/4 teaspoon salt; 200 g sugar; 25 g cocoa; 30 ml Amaretto liqueur (bitter cherry liqueur); 500 ml milk; 11 amaretti biscuits; 1500 ml hot water

Dessert - Bonet piemontese with amaretti by Sorana G. - Recipia

Bonet piemontese, a Piedmontese pudding, separates into two layers as it bakes, with the amaretti staying crisp on top. The eggs, milk and cocoa come together in a soft custard, and the slices are cut only once it has cooled completely. I beat the eggs until the strands of egg white disappear, without getting them foamy. Preparation: 20 minutes. Cooking: 60 minutes. Resting: 2 hours. Total time: 3 hours and 20 minutes. Servings: 8. Approximately 270 kcal and 8 g protein per serving.

Ingredients

6 eggs
1/4 teaspoon salt
200 g sugar
25 g cocoa
30 ml Amaretto liqueur (bitter cherry liqueur)
500 ml milk
11 amaretti biscuits
1500 ml hot water

Preparation

1. Heat the oven to 160°C. Line a solid-sided baking dish, not one with removable sides, with parchment paper. 2. Beat the eggs with 1/4 teaspoon salt and the sugar until smooth. Add the cocoa, liqueur and milk, then mix well. 3. Break the amaretti into pieces, not too fine, and fold them into the custard. Pour the mixture into the dish. 4. Set the dish in a larger roasting pan and pour 1500 ml hot water into the pan. Bake for 1 hour, until the center no longer sloshes when you gently move the dish. 5. Leave the bonet to cool completely, about 2 hours, before cutting it.

Notes

The dish needs to be solid-sided, not one with removable sides: water got into my last one, and parchment paper is more convenient than greasing. Choose firm, dry amaretti, not soft ones. Even mixed into the custard, they stay crisp on top, unlike regular biscuits. The liqueur goes into the mixture without being cooked; for an alcohol-free version, use 30 ml strong coffee, cooled, instead. Don’t rush the cooling, or it will be hard to cut; keep the slices covered in the fridge for up to 3 days. I serve it plain, with unsweetened coffee. It contains eggs, milk and almonds, and the biscuits may also contain gluten, depending on the brand.