The recipe for crumbled panettone with cream is the so-called “smart recipe” (grrrrrrrrr) useful for using up panettone and/or pandoro during this period and is very quick because it takes 30 minutes from start to finish, so….
I used panettone because I had half left over, but we can also make it with pandoro and it will always be a pleasant little cake without too much hassle in the kitchen!
Before serving the crumbled panettone and cream cake, I can decorate it with berries, dollops of cream, maraschino cherries and whatever comes to mind at the moment!
I have opened a free recipe channel open to everyone on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
If you have typical Christmas leavened products like panettone and pandoro to use up, here are some DESSERT-themed recipes below:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Christmas
INGREDIENTS
- 1/2 panettone (or pandoro as you like)
- 1 1/4 cups milk
- 3 egg yolks
- 3 1/2 tbsp sugar
- 3 tbsp cornstarch
- 1/4 cup hazelnut cream (for me Nutella registered trademark)
- to taste powdered sugar (if you like before serving)
TOOLS
- Small Pots
- Whisks
- Bowls
FOR THE PREPARATION OF THE CRUMBLED PANETTONE AND CREAM RECIPE
Heat the milk over moderate heat and in the meantime in a bowl vigorously mix the egg yolks with the granulated sugar then also adding the cornstarch or maize flour.
Pour a ladle of hot milk, mixing well, and then the rest of the liquid, returning it to the heat, thicken the cream always over low heat and mixing to avoid creating annoying lumps.
Add the hazelnut cream to the hot cream and mix well to melt the two sweet sauces.
Line a mold with parchment paper or isolate with butter and flour, covering everything with slices of panettone that are 1 cm (about 3/8 inch) thick or just over and pressing them a little.
Pour the cream then crumble large CHUNKS (see photo) of panettone on top covering the cream.
Bake at 356°F and let everything thicken for about 15/20 minutes.
Let it cool completely and store in the fridge until ready to serve at the table after sprinkling with powdered sugar on this sweet crumbled panettone and cream cake!
Bon appetit! Annalisa
