Serenella revealed her recipe at last (under torture). She sometimes makes this for us for our welcome dinner at our cooking school in Tuscany. The Bonet (perhaps the name comes from a word for "hat"?) is a traditional dessert from the Piedmont area. There are records of this dish which date back to the noble banquets of the 13th century. Enjoy!
- 1 litre (2 pints) fresh whole milk
- 220g (8 ounces) small amaretto biscuits
- 200g (just under a cup) sugar
- 50g (6 tablespoons) cocoa powder
- 1 espresso cup of very strong coffee
- 1 tablespoon of coffee powder
- 5 eggs
- Half a shot glass of Rum
- For the caramel: 5 tablespoons of sugar and a few drops of lemon juice
- Bring milk to the boil , turn off the heat and add us the crushed amaretto biscuits. Leave to cool.
- Whisk the milk with the macaroons together well to dissolve the biscuits completely.
- Beat the eggs with the sugar and cocoa in a bowl.
- Add the rum and the liquid and powdered coffees to the milk and macaroons. Mix well.
- Pour the milk mixture into the egg mixture. Beat together well.
- Make caramel in a crème caramel mold, by heating it on the stove for a few minutes inside with very little sugar and lemon juice (as above). Swirl the caramel around the mold evenly (especially at the bottom). Allow to cool.
- Pour the milk and egg mixture into the mold with the caramel at the bottom and bake in the oven in a water bath at 200°C (390°F)for 40 minutes.
- When it is ready, the dessert will have a fragrant crust and feel rather liquid still inside. It will be the right consistency when it cools down.
- Leave it to cool in the water bath water.
- With the help of a sharp knife to go around the edges of the mold, turn the dessert onto a serving dish, being careful with the liquid caramel.
- Serve chilled or at room temperature.