Panettone 'pizza' with fried apples
2 slices panettone (Italian fruitcake), cut across in a 2.5cm/1in 'pizza' 2. Pan-fry the apple in butter and lemon juice for five minutes. 4. Continue to cook until the apples are soft and the sugar resembles toffee. 5. Meanwhile, toast each ... [... more]
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Panettone eggy bread
1. Whisk the eggs, milk and sugar together in a bowl. Dip the panettonne slices into the egg mixture. 2. Heat a non-stick frying pan and fry the panettone slices for 2-3 minutes on each side or until golden brown. 3. Serve on a plate, alternating ... [... more]
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Panettone bread and butter pudding with cranberry coulis
1. To make the pudding, preheat the oven to 220C/425F/Gas 7. 3. Add the panettone slices and fry for 2-3 minutes until golden on both sides. 5. Arrange the bread slices, overlapping slightly, and cranberries in a baking dish. 7. Place the egg ... [... more]
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Panettone plateau
2. Cut a slice from the bottom of the panettone to line the base of the mould. 4. Process together the mascarpone and the chestnut purée. Place in a large bowl and fold in the lightly whipped cream. 5. Spread over the base of the panettone. Chill . [... more]
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Chocolate fondue with sweet croutons and panettone
1 slice white bread, crusts removed and cut into 2.5cm/1 in cubes 2. Put the chocolate, milk, cream and orange zest into a pan and gently heat until melted. 3. Brush the bread cubes with the melted butter and dust with icing sugar. 7. Serve the ... [... more]
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Chocolate cheesecake with brazil nut brittle
2 slices of panettone, cut into rounds using a pastry cutter 1. To make the brittle, gently melt the sugar in a small pan over a low heat until caramelised. 2. When the caramel has reached a desired colour, toss in the brazil nuts. 3. Immediately ... [... more]
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Satsuma Cheesecake
1. Put the icing sugar, cream and mascarpone in a bowl and whisk together until combined. 2. Line a large chef's ring with the panettone and spoon the cheesecake mixture on top, smoothing off the top with a palette knife. 3. Remove the ring, and ... [... more]
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Chestnut mousse with pannetone
2. Cut a slice from the bottom of the panettone to line the base of the mould. 4. Process together the mascarpone and the chestnut purée. Place in a large bowl and fold in the lightly whipped cream. 5. Spread over the base of the panettone. Chill . [... more]
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