Bonet is a typical dessert from Piedmont, with a very strong cocoa, amaretti, and rhum taste, which can definitely warm you up in the coldest nights. As it is not winter yet, I decided to give it a twist, by using some pumpkin puree and pumpkin spices. A perfect treat for an autumn night.
September form me means just one thing: pumpkin. I can’t lie. Pumpkins are my favourite ever vegetable and I could it it in any way possible. I believe its sweet taste perfectly pairs with any either sweet or savoury preparation, thus you’ll see me preparing quite a lot of pumpkin-related goodies in this period. I’m just waiting for my pumpkin to transform into a carriage!
“I’d say the first thing you need is … a pumpkin.”Cinderella
Pumpkin Bonet (Piedmont Amaretti Pudding)
- Muffin Molds (use a plum cake mold and double the recipe for a bigger cake)
- sauce pan
- Deep baking tray
- 150 ml Milk
- 150 gr Pumpkin Puree
- 70 gr Amaretti
- 70 gr Sugar
- 2 Eggs
- 10 gr Cocoa Powder Optional
For the Caramel
- 100 gr Sugar
- Warm up the oven at 180C. Warm up the sugar in a sauce pan with a couple of tablespoon of water, until dissolved, making the caramel.
- Mix together all the pudding ingredients in a big bowl. The mixture will result pretty liquid.
- Coat the mold(s) with the caramel and pour the pudding mixture.
- Put the molds into a baking tray containing hot water and cook bain-marie style in the oven at 180C for 40’-50’, until the dessert has completely coagulated.
- Let it cool for 10 minutes, and serve it upside down on a plate, with the caramel dropping from the top.
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!