A light Italian dessert from the Piedmont region, to enjoy in the cool of your garden. This delicate pudding has a secret ingredient – the amaretti cookies, but the particular recipe we’re recommending replaces the traditionally used chocolate and rum ingredients with lemons, to give it a more summery feel.
- 700 ml milk
- 10 egg yolks
- 50 gr granulated sugar
- the juice of 3 lemons
- 70 ml limoncello or lemon liqueur with a 31-32% ethanol content
- 100 gr amaretti cookies
- 50 gr cornstarch
- the zest from 1 lemon
Chop the 100 gr of amaretti cookies either manually or using a food processor, and add the powder obtained to the cornstarch. Set this mixture aside. In a separate bowl whisk the egg yolks with the sugar using a mixer or a blender until fluffy and homogenous. Stir in the limoncello, the lemon zest and the filtered lemon juice, mixing constantly. Add the amaretti and cornstarch powder and finally the milk at room temperature. The resulting composition should be a light, yellow, homogenous cream.
The bonet needs to be bain-marie cooked, so pour the entire mixture in a deep loaf pan and place the loaf pan in a larger dish filled with hot water up to two thirds of the loaf pan. Cook the bonet in the pre-heated oven set at 180° for 45-50 minutes. The dessert will be cooked when it begins to separate from the loaf pan sides and when the surface appears slightly golden. Do not remove it from the loaf pan, but let it cool at room temperature and then place it in the fridge for 1 hour. To remove it easier from the pan, take the bonet out of the fridge and place it for a few seconds in a container filled with boiling water. Use a knife to detach the dessert from the walls of the pan and then flip it on a serving plate in one swift move.
To garnish use slices of lemon previously boiled with sugar (to caramelise them), amaretti cookies and mint leaves.