Piedmontese dessert tradition meets sweet wine
Wine with food takes the perfect harmony between wine and food to a new level with Bonet. This classic dessert from Piedmont combines delicate cocoa pudding, amarettini and a hint of rum – bringing rich, nutty and chocolaty flavors to the table. The combination of dark chocolate, almonds and the added aroma of coffee creates a deep, yet pleasantly light dessert. Bonet is not only one of the most popular sweet finishes to northern Italian menus, but also impresses with its velvety texture and sophisticated interplay of sweetness and aromatic complexity. Guests experience a festive finale which, in combination with the right wine, becomes a real taste experience.
Ideal wine accompaniment: Moscato d’Asti DOCG (Piedmont, Italy)
Moscato d’Asti DOCG is the ideal companion for a Bonet. Its delicate aroma of white flowers, peach and fresh grape juice elegantly complements the nutty, chocolaty notes of the Bonet. The subtle sweetness balances wonderfully with the delicate bitterness of cocoa and almonds, while the fine perlage brings freshness and lightness into play. The low alcohol content ensures a lively finish that does not overwhelm the dessert. Moscato d’Asti shines with its aromatic complexity: it highlights the aromas of the Bonet, ensures a clean palate and makes the finish sweet but never heavy – a prime example of authentic Piedmontese food pairing.
Further wine recommendations for this dish
Brachetto d’Acqui DOCG (Piedmont, Italy)
This fruity, slightly sparkling red wine captivates with aromas of strawberries, roses and cherries. Its subtle sweetness and elegant freshness complement the Bonet with a fruity note without overpowering the chocolate and almond aromas. The fine effervescence provides a lively contrast to the creamy consistency of the dessert and makes the pairing particularly lively.
Recioto della Valpolicella DOCG (Veneto, Italy)
A concentrated, velvety dessert wine with intense aromas of dark berries, cocoa and dried fruit. The natural sweetness harmonizes perfectly with the bitter almond and dark chocolate in the Bonet, while its fine tannin structure lends additional depth and prolongs the taste.
Pedro Ximénez Sherry, Jerez DO (Andalusia, Spain)
This legendary, concentrated sherry brings aromas of raisins, dates, caramel and mocha. The dry sweetness and lingering flavor perfectly complement the aromatics of Bonet, while the silky texture and interplay of sweetness and bitterness create a luxurious dessert pairing.
Port Wine Tawny 10 Years, Porto DOC (Douro Valley, Portugal)
A mature Tawny Port with notes of nuts, dried fruit, honey and caramel. Its elegant sweetness and nutty aroma spectrum underline the hazelnut and almond notes of Bonet, while the mild wood note rounds off the taste harmoniously. The silky structure blends seamlessly with the creamy dessert consistency.
Vin Santo del Chianti Classico DOC (Tuscany, Italy)
Vin Santo shines with a complex sweetness, aromas of dried apricots, honey, almonds and fine vanilla. The invigorating acidity prevents any heaviness and gives the Bonet freshness and depth. The special harmony results from the interplay of the almond notes and the creamy structure, which makes for a classic Italian finish.
The recipe:
Bonet
Cooking utensils
- 1 Small oven dish or ramekins
- 1 Mixing bowl
- 1 Whisk
- 1 Small saucepan
- 1 Sieve
- 1 Baking tray with water for the bain-marie
Ingredients
Base:
- 200 ml Milk
- 60 g Sugar
- 2 Eggs
- 2 Tbsp cocoa powder unsweetened
- 1 small espresso approx. 25 ml, cooled
Aroma generator:
- 35 g Amarettini finely crumbled
- 1 EL Rum alternatively Amaretto
- 1 Pinch of salt
Caramel:
- 40 g Sugar
- 2 EL Water
Preparation
Caramel:
- Caramelize the sugar and water in a small pan until golden yellow and pour into the ramekins.
Cream:
- Beat the eggs with the sugar until creamy, stir in the cocoa and espresso.
- Gradually stir in the milk.
- Add the amarettini, rum and salt and mix until smooth.
Baking:
- Pour the cream onto the caramel.
- Place the ramekins in a bain-marie on a baking tray.
- Bake in a preheated oven at 150 °C for approx. 45 minutes.
- Leave the bonet to cool and turn out before serving.
Recommended sides:
- Fresh raspberries
- Amarettini
- Whipped cream with vanilla
