Bonet
Instructions
To prepare the bonet begin by preheating a static oven to 350F (180C).
Beat the sugar with the yolks until creamy using a planetary mixer (1), meanwhile add the amaretti biscuits (2) keeping some aside for the final decoration, and crush them in order to obtain a powder as fine as flour (3);
add the cocoa powder (4) (sift if there are lumps) and keep aside.
Prepare the caramel by melting the sugar in a small saucepan, without stirring.
Once the yolks and the sugar are well whisked (5), add the rum (6),
the crushed amaretti biscuits with the cocoa powder (7) and the milk (8) at room temperature; you'll have a rather liquid mixture (9), which will thicken while baking.
Pour the obtained caramel into a plumcake mould (10) and coat the base and sides, being careful not to burn yourself!
Then pour the bonet mixture (10-11) with the help of a ladle
and put the mould into a bigger pan for bain-marie (13); fill the latter with enough hot water (14) to come 2/3 of the way up the sides of the bonet mould.
Bake it in preheated oven for about 45-50 minutes; the bonet is ready when you see that it starts to come off the mould; take it out carefully from the oven and remove also the pan for bain-marie; let it cool down completely at room temperature. Take out the bonet of the mould on a serving dish and decorate with the amaretti biscuits you kept aside
