Ben Dearnley
Bonet is a like a crème caramel, but flavoured with coffee and chocolate, and with amaretti folded through. We’ve crumbled the biscuits into the base to keep more crunch.
Ingredients
Method
1.Preheat oven to 160 C. Whisk brown sugar, eggs and yolks in a large heatproof bowl to combine. Set aside and whisk occasionally to dissolve sugar. Meanwhile, bring cream and milk to a simmer in a saucepan, add chocolate and cocoa and whisk until smooth. Pour onto egg mixture with rum and coffee, and whisk to combine. Once froth has settled, skim it from surface.
2.Bring sugar and 150ml water to the boil in a saucepan over medium-high heat, stirring to dissolve sugar, then cook without stirring until a deepamber caramel (12-16 minutes). Remove from the heat and immediately pour caramel into a 24cm round baking dish at least 6cm deep (be careful, caramel will be very hot). Working quickly and holding dish with a tea towel, tilt and swirl the dish so sides are evenly coated. Cool at room temperature until caramel sets (10 minutes).
3.Place dish in a roasting pan lined with a tea towel, pour custard into dish, then pour enough hot water into pan to come halfway up the sides of the baking dish. Cover with foil, prick a couple of holes around the edge for steam to escape, and bake until custard is set but retains a slight wobble in the centre (1 hour to 1 hour 20 minutes). Cool briefly, then refrigerate until set (2-2½ hours).
4.To serve, scatter amaretti over base of bonet, then invert onto a platter, gently loosening bonet from sides of dish with your fingers if necessary. Serve with crème fraîche and extra amaretti.
