The bunèt or bonèt is the most traditional of all Monferrato desserts.
Born in the territory between the Langhe and Monferrato, in the 12th century it was served as a dessert at sumptuous medieval banquets.
It was a different recipe and without the use of cocoa, which arrived on European tables only after 1520.
It was a white version of bonet, called “alla monferrina”, a dessert prepared with: milk, eggs, amaretti, and sugar.
➡️The traditional Piedmontese recipe used Fernet instead of rum because, after the meal, Fernet helped digestion, and so did I.
According to the Piedmontese/Italian vocabulary by Vittorio di S. Albino of 1859, the Piedmontese term “bonèt” refers to a round hat, but some claim that the similarity is with the mold traditionally used to cook the dessert: bonèt ëd cusin-a, or “kitchen hat”.
Others say that, being served at the end of the meal, it arrived at the conclusion, i.e., at “hat” just as the hat is the last piece of clothing worn before going out.
In the video, you will find the version with hibiscus syrup by M’agrado syrups, combined with sugar for caramelizing.
I accompanied it with an after-dinner cocktail I called “Achillea sour” using achillea syrup by M’agrado syrups instead of sugar, a variant of:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Bain-marie
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs
- 2 cups milk
- 2 tbsp sugar (+ for caramelizing)
- 3.5 oz amaretti
- 1 tbsp Fernet (or rum)
- 5 tbsp unsweetened cocoa powder
Steps
Combine the eggs, milk, sugar, crumbled amaretti, Fernet (or rum), and cocoa.
Mix together.
Spread the sugar on the mold to caramelize it with a few tablespoons of water (or use a sufficient amount of hibiscus syrup instead of water).
Add the mixture to the mold and cook in a bain-marie for about 30 minutes.
Chill in the fridge for 2 hours before serving and decorate, if desired, with amaretti.
FAQ (Questions and Answers)
How to prepare the Achillea sour?
In a shaker with ice combine 30 ml of lemon juice, 60 ml of , 15 ml of mint syrup M’agrado syrups, 30 ml of achillea syrup M’agrado syrups.
Shake.
Garnish with mint leaves and lemon slices.
