Recipe of the Week: traditional hazelnut bônet

A traditional dessert from Piedmont - and more precisely from Langhe - the hazelnut bônet is of great softness and immense delicacy.

Ingredients:

• about 2 cups of whole milk
• 100 grams of Langhe hazelnuts
• 200 grams of sugar
• 3 tablespoons of coffee
• 3 tablespoons rhum
• 60 grams of amaretti
• 4 eggs
• 2 yolks

Directions:

1) Start pouring 100 g of sugar in a steel pot and half a glass of water, over moderate heat and cook until sugar is caramelized. Immediately pour it into a one-liter plumcake mold and allow it to cool.

2) Bring the milk to a boil and turn off. Meanwhile, crash amaretti and put them in a bowl. Chop the hazelnuts with the remaining sugar until powdery. Mix with the amaretti, then add the eggs and yolks and whisk a little with the whip, without making the eggs foamy. Finally, add coffee, rum and hot milk. Mix well and pour everything into the mold.

3) Cook the bônet bain-marie in a hot oven at 170-180 °C for 40-50 minutes or until it has taken on the consistency of a pudding. Bain-marie water should never boil, otherwise the sweet may be too hard instead of smooth and soft. Remove the bônet from the oven and pull it out of the mold only when it is completely cold. Serve the bônet with sliced hazelnuts.