Bonèt

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Bonèt is a traditional spoon dessert from the Langhe of Piedmont. It has very ancient origins, being consumed at noble banquest back in the 13th century. This dessert, prepared with the same technique as crème caramel, is made with amaretti, eggs, sugar, and, in its original version, cocoa and rum. Today there are many variants with hazelnuts, cognac, and coffee. Bonèt in Piedmontese dialect means hat. The name derives from the copper mold in which it was cooked, or from the chef's hat. The peculiarity of this recipe is that it is cooked in a bain-marie oven, a traditional, slow, and natural cooking technique that makes the bonèt soft and delicious.