Panettone farcito al semifreddo

[mark111757 Profile]

Found this in the Jan 2018 cucina moderna and was intrigued...

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My moo

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My Italian however is about 6 words maybe, so this is what Google translate came up with....


Panettone stuffed with semifreddo  Elaborate  Preparation 1 h and 20 min. + rest  Cooking 30 min.  Calories 600 INGREDIENTS FOR 10

PEOPLE • 1 low pan of 1 kg • 1 mango • 1 papaya • 1/2 pineapple • 5 egg yolks • 90 g of egg whites (2-3) • 130 g of powdered sugar • 140 g of

sugar granulated • 70 g acacia honey • 70 ml orange liqueur • 2 dl milk • 25 cardamom berries • 12 star aniseed • 1 untreated lime • 6 g of

gelatine in sheets • 200 g of fresh cream 1.... remove the panettone cap with a serrated knife, then cut the crumb along the circumference,

keeping an intact edge 2 fingers thick and stopping at 2 cm from the base. Remove the crumb gently, without breaking the bottom. 2.... Soften the

gelatine in cold water. Pound the cardamom with a meat tenderizer and place it in a saucepan with milk and 2 star-shaped ants. Heat for 4

minutes, add the striped lime peel, turn off, let stand for 10 minutes and filter. Beat the egg yolks with 4 tablespoons of granulated sugar, pour

the milk and thicken the cream in a bain-marie. Stir in the squeezed jelly and remove from the bain-marie. Whip the egg whites with the icing

sugar, always in a bain-marie, until they are thick and incorporate them in the cream. Add the whipped cream and refrigerate. 3.. Clean the fruit.

Cut 150 g of pineapple, 150 g of mango and 250 g of papaya into cubes. Dissolve in a pan the remaining caster sugar with honey and 3

tablespoons of water. Sauté the pineapple cubes for 3 minutes with the lime juice. Add the cubes of mango and papaya, the liqueur and sauté

for 20 seconds. Let it rest for 15 minutes. Drain the fruit by collecting the syrup separately. Add to the cream 3/4 of the cooled fruit, stuff the

panettone, spread over the cubed fruit remained and leveled. Put in the freezer for 8 hours and refrigerate 1 hour before serving. Garnish with

the rest of the fruit, cut into slices and brush with the syrup kept aside, and with the remaining star anise.


Enjoy!!

[Renée Profile]

It looks delicious, Mark and I can understand the use of star anise as a flavouring, but I wouldn't use it to decorate the top!

[Alexandria Profile]

@ Mark,

What an amzingly dazzling dynamic Pannetone ..


Definitely, a future Project ..


Thank you for posting .. Have a marvelous holiday season and a healthy, successful and very Happy New Year ahead ..