Bonet Piedmontese style
calories: high
category: dessert
cost: medium
difficulty: high
preparation time: 80
Ingredients
Sugar 280 gr.
Eggs 6 Almonds
Rum 4 spoonfuls
Milk ¼
Lemon to taste
See our
Wine Tips
for your meals
Eggs 6 Almonds
Rum 4 spoonfuls
Milk ¼
Lemon to taste
See our
Wine Tips
for your meals
Preparation Wash the lemon thoroughly and grate the rind. Crush the almonds and add the lemon rind, stirring them with a wooden spoon. Separate the yolks from the whites of the eggs and put the whites aside. Add the yolks to 200 grams of sugar and whisk them until they have risen and frothy.
Whisk the egg whites separately working from the bottom to the top. Then add them to the yolks stirring gently. Bring the rum and the milk to the boil. Let them cool and then add them to the mixture.
Put the remaining sugar in a pudding mould with a hole in the middle. Add half a spoonful of water and turn the mould around over a low heat. Let the sugar caramelise evenly until it is a nice brown colour.
Then pour the mixture into it and cook in a bain-marie for 40/50 minutes. Take care that the water in the bain-marie does not spill over. When the dish is cooked, let it cool and it can be placed in the refrigerator for a few hours. Then put it on a dish for sweets and serve at table. The Chef's tips Malvasia di Castelnuovo is a 10.5 sweet aromatic red wine, to be served at 12 to 14°C. Curiosity This is a delicious sweet and as it is rather rich in calories, should not be eaten after a heavy meal but rather between meals. It is famous in Piedmont and can be found in all the local cookery books.
Whisk the egg whites separately working from the bottom to the top. Then add them to the yolks stirring gently. Bring the rum and the milk to the boil. Let them cool and then add them to the mixture.
Put the remaining sugar in a pudding mould with a hole in the middle. Add half a spoonful of water and turn the mould around over a low heat. Let the sugar caramelise evenly until it is a nice brown colour.
Then pour the mixture into it and cook in a bain-marie for 40/50 minutes. Take care that the water in the bain-marie does not spill over. When the dish is cooked, let it cool and it can be placed in the refrigerator for a few hours. Then put it on a dish for sweets and serve at table.
