The Swan's Recipe of the Month for November is traditionally made in the Piedmont region of North West Italy, a stunning area surrounded by mountains and renowned for its wines, its 'slow food' gastronomy and the beauty of its towns and villages. Bonet is a feasting dessert, often served between courses during the Autumn & Winter festivals in the region. Named after the little pudding moulds in which it is made, resembling the hats the Piedmontese would wear on high days and holidays, the recipe has as many variations as they have villages and this is our head chef Matt's own take on the classic dessert.
- 140g caster sugar (for caramel)
- 140g caster sugar
- 250ml full fat milk
- 40g cocoa powder (good quality)
- 25g dark chocolate, chopped
- 25ml espresso
- ½ tsp vanilla extract
- 2 small eggs
- 1 egg yolk
- 25ml rum
- 80g Amaretti biscuits, finely ground
- 1. Select a small, clean, heavy-based, pan. Add the sugar and place over a medium to high heat, now and again stirring with a dessert spoon. Very slowly the sugar will start to clump together and slowly melt into a light caramel. Continue to cook until the caramel starts to turn a darker colour and smoke slightly. Remove from the heat and pour into
- your moulds.
- 2. Slowly heat the milk. Combine the eggs in a bowl and add the vanilla extract.
- 3. Add the sugar to the milk. Stir to dissolve followed by the cocoa and chocolate. Once the chocolate has melted pour onto your egg mixture followed by your espresso, rum and Amaretti biscuits. Whisk the mixture.
- 4. Line a roasting tin with a tea towel. Place your moulds on top of the tea towel and pour your mixture into the moulds. Now place into your oven and pour boiling water two thirds of the way up. Cover with tinfoil and cook for 25-30 minutes until just set.
- 5. Remove the puddings from the water and allow to cool. Chill preferably overnight (this will start to break down the caramel).