I’ve only heard of this lovely dessert recentl, from Tamara, my super creative swiss friend. The traditional serving is in individual molds that look like a hat, after which the dish is named – BONET.
The original recipe is based on amaretti cookies made of ground almonds and egg white meringue, egg yolks, milk, and heavy cream.
Veganizing this dessert was a double challenge for me. First, I had to find a substitute for the meringue and then for the cream and egg yolks.
The almond cookie project was successful on the first try.
I first followed the original instructions and baked the dessert in a water bath;
The result was disappointing: the chocolate took over the almonds, and the dessert did not come off the mold quickly.
On the second try, I worked on a recipe where the almond flavor is more dominant, while the chocolate and cocoa are mainly used as sub-players.
Then I remembered the Creme Brulee that had already contributed its share to the Crack Toffee Pie and the Apple Tart in Patisserie Cream, eliminating the need for baking. From here, the road to success was short: cook the cream with cocoa and chocolate; Add almond extract, rum, and coffee; Finally, add ground Vegan Amaretti Cookies (recipe below), pour the mixture into individual molds, and let cool.
Serve with Amaretti Cookie crumbs, mango sauce, chocolate sauce, or whipped cream.
Thanks to Tamara, who gave me the idea for the recipe and was responsible for the lovely design!
Enjoy and let me know how it turned out❣️
Amaretti Cookies – about 30 units*
- 1 cup almond flour
- ⅓ cup potato starch or corn starch
- ½ cup white sugar
- ¼ tsp salt
- ¼ tsp baking powder
- ⅛ tsp baking soda
- 3 Tablespoon almond butter
- 3 Tablespoon plant based milk
- 1 tsp apple cider vinegar
- 1 tsp almond extract
Bonet
- Prepare the Bonet the night before – and store it in the refrigerator.
- ⅓ cup vegan butter
- 1 Tablespoon cocoa powder
- ½ tsp agar agar powder
- ¼ tsp Xanthan Gum optional, helps to create a velvety texture
- ¼ tsp salt
- 1 cup un-sweetened plant based milk almond or soy
- 1 cup Coconut milk 18% fat
- ⅔ cup maple syrup by taste
- 20 gram vegan dark chocolate 70% cocoa solids
- one espresso shot
- 1 Tablespoon dark spiced rum or amaretto
- tsp almond extract
- 150 gram Amaretti cookies, ground in a food processor to fine crumbs (not powder) or store bought gluten-free almond cookies
For Serving
- Amarti cookie crumbs, vegan whipped cream, mango sauce, chocolate or caramel syrup
Amaretti Cookies
- Preheat oven to 150 Celsius – 302 F
- Line an oven pan with baking paper
- Mix all ingredients by hand or food processor until you get a dough.
- Using a spoon, form balls 2cm (0.78 inches) in diameter (no more) and place them on the oven pan at 2-3cm (0.78 – 1.18 inches) from each other.
- Bake in the center of the oven for about 30 minutes – until golden brown.
- Remove the cookies from the oven, and allow them to cool before taking them out of the mold.
Bonet
- Melt vegan butter in a small saucepan over low heat.
- Add: cocoa powder, agar agar, xanthan gum and salt, mix well.
- Add almond milk, coconut milk, and maple syrup, increase to medium-high heat, and cook, while stirring, until boiling.
- Add the chocolate – continue to cook while stirring until the chocolate melts.
- Remove from the heat and cool for about 10 minutes. Stir occasionally with a whisk to speed up the cooling – do not cool too long, so the mixture will not set.
- Add the rest of the ingredients: Espresso, almond extract, and dark rum. Mix well. Add the ground Amaretti cookies and mix well.
- Transfer to individual molds or a loaf pan. Cool to room temperature. Place in the fridge and refrigerate overnight until the Bonet sets.
For Serving
- Turn the Bonet over on a serving plate. If it doesn't come out easily – pass a knife around the edges, turn over again, tap on the bottom, and release slowly.
- Garnish with amaretti cookie crumbs, vegan whipped cream, orange fillets, mango sauce, chocolate sauce, or caramel sauce.
- Instead of making Amaretti cookies at home, you can use purchased almond cookies, preferring gluten-free, where the percentage of almonds is higher.
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