For those who love panettone that’s different from the usual, I’ve prepared this recipe: Panettone with Cherries and Lemon Cream! You know by now that I receive the gifted package every month from the Fabbri 1905 Family, and this time inside it I found the 2024 novelty! Their Cherry Panettone, super soft, fragrant and delicious, irresistible!
How much do I love Christmas? The answer is easy: a lot! Every year I invent a new cream or a new recipe to serve panettone or pandoro in a different and delicious way. A few years ago, I published the pandoro roll filled with cream and Nutella. Before that, I proposed the pandoro filled with tiramisu cream, a true delight for the eyes and the taste! The true delicacy in my opinion is the pandoro log with homemade custard.
Today I propose a perfect pairing to enjoy the cherry panettone by preparing an easy and quick lemon cream. You’ll need just a few ingredients, a bowl with an electric whisk, and the dessert is served! A few minutes, a few steps, and we’ll bring a dessert to the table that, according to family and colleagues who have already tasted it, is truly a blast of taste and aroma!
Remember that you can use the 20% discount code dedicated to my blog’s followers by entering FABBRIRICETTEDIBEA20 before finalizing your purchases at checkout. In the official Fabbri 1905 store, you’ll find many products that you can use during the holidays to prepare many recipes. I’ve presented mint syrup muffins, panna cotta again with mint, then there’s the candied ginger with which you can prepare both sweet and savory dishes, and of course, the spreadable creams which I absolutely love and which are among my favorite products of the past few months.
Don’t miss the recipe for pistachios with a creamy and aromatic pistachio cream! I also published the recipe for sandwich bread trees with salmon and arugula cream to pair with the Hugo Spritz made with elderflower syrup from Fabbri. A homemade cocktail that’s really easy and quick, perfect for appetizers or Christmas aperitifs.
Below are the links to the recipes I’ve prepared with panettone or pandoro, each link is clickable and will take you directly to the recipe you’ve chosen to read. Remember that I’ll be waiting for you every morning in the Facebook group and fan page of Le Ricette di Bea with the Recipe of the Day, a must-see daily appointment to start the day with a good morning all together!
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Without cooking
- Cuisine: Italian
- Seasonality: New Year, Christmas
- Energy 543.40 (Kcal)
- Carbohydrates 76.00 (g) of which sugars 18.21 (g)
- Proteins 10.06 (g)
- Fat 23.01 (g) of which saturated 6.50 (g)of which unsaturated 0.00 (g)
- Fibers 2.37 (g)
- Sodium 125.61 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a Panettone with Cherries and Lemon Cream
- 1 panettone (in my case with Cherries from Fabbri 1905)
- 200 ml whipping cream (super cold from the refrigerator)
- 1/4 cup powdered sugar
- 2 teaspoons lemon (or lemon extract)
- 20 syrup cherries (from Fabbri 1905)
Very few ingredients for a unique taste capable of conquering both adults and children, the scent of the lemon cream that splendidly binds to the cherries from Fabbri 1905.
Tools to Prepare the Lemon Cream for Panettone with Cherries
- 1 Small Bowl
- 1 Electric Whisk
- 1 Spoon
- 2 Teaspoons
- 1 Knife
- 1 Spatula
Steps for the Panettone Recipe with Cherries and Lemon Cream
Take a bowl with high edges and the electric whisk, this cream requires very few steps to prepare, the important thing is the temperature of the cream, cold from the refrigerator. Start whipping the cream and add two teaspoons of lemon extract or lemon juice.
Continue working the cream with the whisk on medium power, do not whip it fully, it should remain dense and firm but not whipped, otherwise you won’t be able to pour it over the panettone as I did. The taste will obviously not be different, but the appearance of the cream will. You would have obtained a lemon whipped cream rather than a lemon cream.
Gradually add the powdered sugar, continuing to keep the whisk on, which will take about another 3 minutes. Now turn off the whisk, take a spoon or a spatula and pour the cream into a glass jar or a container that can be used for food storage in the refrigerator. Leave the lemon cream in the fridge for at least half an hour before using it.
After 30 minutes of rest of the cream in the refrigerator, we can proceed. Take the cherry panettone and cut slices not too thin nor too thick. I considered two slices per person, cutting each slice with a thickness of about 1 cm.
Place the panettone slices on serving plates, take the jar of cherries from Fabbri and the lemon cream we just prepared. Pour the cream over the panettone slices, add a few cherries and some of their preservation syrup. Use teaspoons to avoid adding too much liquid.
This dessert should be served with a fork and knife to allow our guests to enjoy it to the fullest. Do not overdo it with the cream otherwise, it will become too soggy, losing consistency.
At this point, I can only wish you a good appetite and remind you that I’ll be waiting for you every morning in the Facebook group and fan page of Le Ricette di Bea with the Recipe of the Day!
Storage:
We can store the lemon cream in a glass jar in the refrigerator for a couple of days, as long as it is well sealed in a container. Obviously, the main recommendation, to keep the cherry panettone as soft as possible over time, is to cut only the slices to be served to your family or guests. You can store the rest of the panettone in the bag, closing it well with a clip or string.
