Cocoa, amaretti, and rum come together in a 3-Michelin-star pudding that elevates the classic Piedmontese bonèt recipe. A creation by Villa Crespi’s top chef

Ingredients

SERVES 10

For the bonèt

150 g brown sugar
100 g granulated sugar
120 g amaretti cookies
70 g unsweetened cocoa powder
250 g eggs
75 g egg yolks (about 5 yolks)
560 ml whole milk
10 ml rum

For the amaretto wafer

200 g amaretti
100 g isomalt (alternatively, granulated sugar)

For the caramel cream

200 g granulated sugar
180 ml water
50 g cocoa butter
310 g white chocolate
10 g gelatin
50 ml rum
440 ml heavy cream

For the caramel sauce

200 g granulated sugar
180 ml water

For the vanilla cream

260 ml milk
30 ml glucose
310 g white chocolate
30 g cocoa butter
400 ml fresh cream
15 g gelatin
1 vanilla bean

Instructions

For the bonèt

Blend the sugars, amaretti, and cocoa at high speed for 2 minutes, then reduce the blade speed and gradually incorporate the whole eggs and egg yolks, followed by the milk and rum, also gradually. Pour the mixture into cylindrical steel molds and bake in a water bath at 160°C for about 45 minutes. Let cool for half an hour and freeze. Remove from the molds and thaw in the refrigerator for at least 1 hour before serving.

For the amaretto wafer

Blend the ingredients together, then sift the mixture onto a baking sheet lined with a Silpat (or, alternatively, parchment paper). Use a pastry cutter to cut out discs and bake at 175°C on low fan for 7 minutes.

For the caramel cream

Caramelize the sugar in 80 ml of water. When the color is a deep brown, remove from heat, add 100 ml of cold water to cool it down, and let the temperature drop for about five minutes (it should reach about 80°C). Add the gelatin sheets (previously soaked in cold water and squeezed dry), then pour the entire mixture into a bowl along with the white chocolate and cocoa butter (previously melted in a double boiler). Using an immersion blender, emulsify with the cream and rum. Refrigerate for about 12 hours.

For the caramel sauce

Caramelize the sugar in 80 ml of water. When the color is a deep brown, remove from heat and add 100 ml of cold water to cool it down. Return to heat and bring the mixture to 107°C. Store in the refrigerator.

For the vanilla cream

Bring the milk, vanilla, and glucose to a boil, then dissolve the gelatin—previously soaked in cold water and squeezed dry—into the mixture. Pour into a bowl along with the white chocolate and cocoa butter, previously melted in a double boiler, and emulsify with the cream using an immersion blender. Refrigerate for about 12 hours.

The cream can be replaced with vanilla ice cream if desired.

Plating

On a flat plate, use a pastry bag to pipe a small amount of caramel cream and spread it with a spatula to form a strip. Place a spoonful of vanilla cream on top and top with the amaretto wafer. Place the bonèt alongside. Finish with dots of caramel sauce.

Find all the chef’s recipes here.