Bonet Recipe

As with all dishes from Piedmont this Bonet recipe requires you to use authentic local ingredients to achieve the results you want, the best of these are available through my site,

Ingredients:

2 tablespoons water

5 organic eggs

200 g (7.5 oz) caster sugar

50 g (1.75 oz) high quality white Chocolate ½ Litre hot milk

200 g (7.5 oz) quality Italian Amaretti biscuits

pinch of salt

1 tablespoon of Nocino liqueur or rum

½ Litre hot milk

200 g (7.5 oz) quality Italian Amaretti biscuits

pinch of salt

1 tablespoon of Nocino liqueur or rum

Instructions:

Nocino is a traditional northern Italian liqueur made with unripened green walnuts.

Preheat oven to 300°F.

1) Beat eggs and sugar until smooth. Melt the chocolate in the hot milk, and add this to the eggs and sugar – keep on beating while you add in the following order the Amaretti crumbs, salt and liqueur

2) Pour into 4 individual moulds or one large mould. Place the moulds in an oven dish adding hot water to halfway up the sides of the moulds.

Serve with a sprinkling of the 'amaretti' crumbs left over and enjoy with a class of sweet wine from Alba



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