Bonet

Method

Start with the caramel: in a small saucepan, heat the sugar and water over medium heat without stirring. Once the sugar begins to melt, gently swirl the pan to cook evenly. The caramel is ready when it turns a deep amber color. Carefully pour it into the mold and let it cool.

In a mixing bowl, beat the eggs with the seeds from the vanilla bean, Amaretto Liqueur, sifted cocoa powder, sugar, salt, and finely crumbled Soft Amaretti.

Heat the milk and cream in a saucepan, then add to the mixture. Stir well and pour into the mold over the cooled caramel.

Place the mold in a larger baking dish filled with water and bake in a preheated oven at 150°C (300°F) for 1 hour (static setting). Let cool, then refrigerate for a few hours.

To serve, unmold the bonet — the caramel will have turned liquid again. Top with crumbled Soft Amaretti and enjoy!