Bonet – Piedmontese Style Pudding

> means: a rather firm pudding, which is caramelized on the outside

> caramelized on the outside and wonderfully savory on the inside.

The combination of coffee and chocolate is an old tradition among the Turin dessert artists. Here, in the coffee house, one drinks not only espresso or hot chocolate, but also a fabulous elixir of coffee, cocoa and milk, flavored with cognac, rum or grappa. It is called Bicerin (small glass) and tastes best in the confectionery of the same name in Piazza della Consolata. Connoisseurs know that the finest dessert in Piedmont is not the rather boring panna cotta, but the bonet, in which coffee, cocoa and caramel combine to form a delicious triad.

Beat the eggs and about half of the sugar with a whisk until creamy. Now add cocoa powder, coffee powder, liquid coffee, crumbled amaretti and rum. At the end, add the milk and mix everything well.

Heat the remaining sugar until it caramelizes and pour it into a pudding mold.

Pour in the egg-milk mixture and leave the Bonet to set for thirty to forty minutes in a water bath on a heated stove (180 °C).

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