Bonet alla Piemontese: Chocolate and Amaretti Pudding. Holy shit 😍😍 Bonet is a word from #Piemonte meaning ‘hat’. The origins of the name, not so certain. Some
say it’s because the dessert was traditionally served in a copper mould that resembled and was referred to as a bonèt ëd cusin-a (a ‘chef’s hat’). The other belief is that it’s because it was served at the end of a meal, akin to putting on your hat 🎩 when you finish your meal before going home.
The earliest records of it date back to the 13th century. The original version was called bonet alla monferrina, and is more like a crème caramel.
The basics of a bonet: cocoa, amaretti, rum, espresso, milk, eggs and sugar. It needs to be prepped ahead of time, as it needs setting and cooling for at least three hours in the fridge. The longer it sets in the fridge, the better it is. OURS TONIGHT WAS DELICIOUS 😋