Today, a recipe for recovery and recycling: panettone baskets with ricotta cream.

Panettones and pandoros… how many do we have left in the house after the holidays? As good as they are, we never know what to do with them, and in the end, we always end up soaking them in milk for breakfast.
The recipe I propose today is very easy to recycle the panettone and at the same time impress your guests. Making the panettone baskets with ricotta cream is really simple, but you will be satisfied, and with the leftovers of the slices, you can make an apple crumble.
A few simple ingredients put together create a delicious and delightful dessert; the ricotta filling is even more tasty with chocolate chips, and the slightly toasted basket adds a crunchy touch to the whole.

Let’s see together, step by step, how to make this recipe.

Difficulty: Very Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian

Ingredients

Below you will find the links to some ingredients used in the recipe

6 slices panettone
3.5 oz sheep ricotta
3.5 oz mascarpone
2 oz sugar
1 tbsp chocolate chips
as needed butter

Tools

Below you will find the links to some tools used for making the recipe

1 Knife
1 Cutting Board
1 Rolling Pin
1 Pastry Cutter
1 Muffin Pan
1 Bowl
1 Spatula
1 Piping Bag
1 Sifter

Let’s Begin!

Cut 6 slices of panettone about 1/5 inch thick, lay them flat on a surface, and gently flatten them with a rolling pin. Then, cut out 6 circles large enough to cover the inside of a muffin mold.
Take the muffin pan and butter each hole well, then line them with the panettone, pressing and folding to form a basket shape.
Bake in a preheated oven at 340°F for about 5/6 minutes until golden.
Meanwhile, prepare the ricotta cream. In a bowl, place the well-drained ricotta, mascarpone, and sugar, then mix to combine all the ingredients. At this point, add the chocolate chips and mix again.
Transfer the cream to a piping bag and, after they have cooled, fill the baskets. Dust with a little powdered sugar, and your panettone baskets with ricotta cream are ready.
Before serving, take a photo of your baskets and post it on social media, tagging me (a curly one who messes up instagram and facebook) to let me know if you used panettone or pandoro.