A very simple dessert to make but truly delicious, with panettone slices alternated with orange custard. A great idea to conclude Christmas and New Year’s lunch, or to recycle leftover panettone. You can prepare individual portions like I did, or make the classic layered dessert in a baking dish. Try the dessert with panettone and orange cream; it’s delicious and quick to make!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Seasonality: Winter
- Energy 234.13 (Kcal)
- Carbohydrates 34.67 (g) of which sugars 11.75 (g)
- Proteins 7.18 (g)
- Fat 7.70 (g) of which saturated 3.68 (g)of which unsaturated 1.03 (g)
- Fibers 0.90 (g)
- Sodium 110.74 (mg)
Indicative values for a portion of 200 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
- 12.35 oz panettone
- 17.64 oz custard (orange flavored)
- orange juice
- 1 small glass Cointreau (optional)
- 1 orange (sliced, for garnish)
Tools
- Cookie Cutter
- Brush
- Citrus Juicer
- Piping Bag
Preparation
First of all, prepare the orange custard. I recommend, if possible, to prepare it a few hours in advance (or even the day before) so it can set and cool properly.
Cut the panettone into fairly thick slices, horizontally.
Use a cookie cutter to cut out discs with a diameter of 3-4 inches. You will need two discs for each portion.
Squeeze the juice from one orange, pour it into a container, and add the liqueur, if desired.
Brush the panettone with the juice using a brush or a suitable dispenser. Do not overdo it, or the dessert will become too soft.
Place a disc of panettone on a small plate, cover with a thick layer of cream, place a second disc on top, and cover again with the cream, using a piping bag if you like.
Prepare the other portions using the same procedure.
The dessert with panettone and orange cream is ready. Before serving, decorate as desired with orange slices and mint leaves.
Tips and Notes
You can assemble the dessert in glass bowls or glasses. Alternatively, you can make a larger dessert to cut into portions later, using a single baking dish.
You can replace the orange cream with classic custard, or with my limoncello cream.
You can use leftover classic panettone, one without candied fruits, or even pandoro.
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