Food & Drink Four delicious ways to eat panettone

Four delicious ways to eat panettone

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Timings

Prep time: 5 minutes

Cook time: 5-8 minutes

Serves

2

Ingredients

  • 2 eggs
  • 50ml milk
  • ½ tsp ground cinnamon
  • 2 thick slices panettone, each about 75g, halved
  • A drizzle of sunflower oil and small knob of butter, for frying
  • Icing sugar and/or runny honey or maple syrup, to serve

Method

  1. Beat the eggs, milk and cinnamon together in a shallow bowl.
  2. Lay the panettone slices in the mixture and leave for 2 minutes then turn over and leave until all the mixture has been absorbed.
  3. Meanwhile, heat the oil and butter together in a large frying pan. Cook the bread for 2 minutes on each side (you may need to do this in batches) until golden brown.
  4. Transfer to warm serving plates and dust with icing sugar and/or drizzle with a little honey.

Simple panettone and cherry trifles

This is particularly good made with chocolate panettone but any type will work fine. I prefer to use a tin of creamy yellow custard for this rather than the premium fresh varieties but feel free to go with whatever you like best. Cherries in kirsch are a staple in my cupboard over the festive period but canned cherries in syrup with a dash of cherry brandy or marsala will do the trick too.

Trifle is brilliant for scaling up to serve a crowd and at its best made the night before and chilled until ready to serve. Decorate however you like; try chocolate curls, chopped pistachios, crushed biscuits, festive sprinkles or, of course, silver balls.

Timings

Prep time: 15 minutes plus chilling

Serves

2

Ingredients

  • 75g-100g sliced panettone
  • 100g black cherries in kirsch plus 3-4 tbsp of the syrup
  • 300-400ml custard
  • 150ml double cream
  • 1 tsp icing sugar

Decorations of your choice

  1. Cut the panettone into fingers and place in the base of two small glass bowls. I like a high ratio of panettone to custard but vary the quantity to suit your own preferences and the size of your bowls.
  2. Spoon the cherries on top of the panettone then drizzle over the syrup. Spoon over the custard in an even layer then cover and chill until ready to serve.
  3. Lightly whip the cream and sugar together until it’s firm enough to hold its shape but isn’t too stiff. Spoon over the custard, then decorate and serve.

Limoncello panettone ice cream

This is a brilliant way to use up a slice or two panettone and create a whole new pudding with not much effort. The limoncello can be substituted for orange or coffee liqueur or can be left out altogether, however the alcohol doesn’t completely freeze which results in deliciously boozy crumbs within ice cream.

Timings

Prep time: 30 minutes, plus freezing time

Cook time: 5 minutes

Serves

4 – 6

Ingredients

  • 500g tub vanilla ice cream
  • 75g panettone, torn into small pieces
  • 2-3 tbsp limoncello
  • Mini stroop waffles or biscotti  to serve

Method

  1. Place the tub of ice cream in the fridge for 20-30 minutes to soften up.
  2. Meanwhile, toast the panettone in a large frying pan, stirring frequently until crisp and golden. Pour over the limoncello and leave to cool for a few minutes.
  3. Scoop the ice cream into a bowl, add the limoncello crumbs and quickly beat in. Return to the tub and freeze for at least a couple of hours until firm.
  4. Scoop into bowls and serve with a biscotti and shot of espresso.

Panettone and ricotta fritters with coffee ice cream

These creamy little pancakes are really simple to make. For extra fluffy results, separate the eggs and whisk the white until stiff the fold into the batter just before cooking.

Timings

Prep time: 5 minutes

Cook time: 20 minutes

Makes

12-14

Ingredients

  • 2 eggs
  • 200g ricotta
  • 50ml milk
  • 75g self raising flour
  • 100g panettone, crumbled
  • Sunflower oil, for brushing
  • Coffee ice cream, to serve

Method

  1. Beat together the eggs and ricotta until smooth then stir in the flour and panettone to make a thick batter.
  2. Brush a large nonstick frying pan with oil and cook spoonfuls of the batter for 2-3 minutes until the bubbles appear on the surface and the fritters are firm enough to flip.
  3. Turn carefully and cook for a further 2-3 minutes until golden. Repeat with the rest of the mixture then divide the fritters between plates and serve with a scoop of ice cream.

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