An easy and super delicious idea, no baking needed, perfect to make with kids. The Befana’s Hat Cone is a recycled treat to use up leftover panettone from the holidays.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 2 Pieces
- Cooking methods: No baking
- Cuisine: Italian
- Seasonality: Epiphany
Ingredients
- 2.1 oz powdered sugar
- 2 teaspoons water (adjust according to the consistency of the icing)
- 1 capsule activated charcoal (0.80 g)
- 2 ice cream cones
- 2.1 oz panettone
- 2 teaspoons peach jam (or orange jam)
- 2 teaspoons muesli
- 2 cookies (Granturchese)
- to taste glitter sugars (Paneangeli Sugar Fantasies)
Steps
Place a small amount of water in a cup and dissolve the activated charcoal tablet.
In a bowl, put the powdered sugar and add water little by little, until you obtain a consistency that is neither too liquid nor too solid. It should spread without dripping.
Cut the panettone into very small pieces with your hands or using a knife. Now add the jam and mix well.
Place the panettone mixture and a bit of muesli inside the cone.
Now coat the outside of the cone with the icing.
Also coat the cookie and place it on top of the cone. Make sure it adheres well; if necessary, add a bit more icing.
Decorate it as you like with Paneangeli Sugar Fantasies; they will stick easily to the moist icing. If the surface has dried, moisten it again by brushing over it with a little icing.
Wait a few hours for the icing to solidify.
Here they are opened up! They’re delicious!
Tips and Advice
The icing should not be too thick or too liquid; find the right consistency, it should spread well without dripping.
If the cone dries and the sugars don’t stick, I recommend brushing the surface again with the icing.
Here’s also a savory recipe for Befana:
