How to recycle panettone, pandoro, and colomba.

I’ll show you how to make an elegant dessert with little effort.
Did we accumulate a lot of panettone, pandoro, or colomba during these holidays? No worries.
Today we will prepare quick and easy cups with little money and effort.
Ideal for a snack, a dessert, or if friends arrive at the last minute.
Here’s my idea, I will show you first traditionally and then how to do it with the Bimby.

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Cost: Very affordable
Rest time: 5 Minutes
Preparation time: 5 Minutes
Portions: 8
Cooking methods: Slow Heat, Boiling
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

275.05 Kcal

calories per serving

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Energy 275.05 (Kcal)
Carbohydrates 41.85 (g) of which sugars 17.07 (g)
Proteins 8.58 (g)
Fat 9.63 (g) of which saturated 4.89 (g)of which unsaturated 1.75 (g)
Fibers 2.00 (g)
Sodium 50.09 (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

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2 oz oz sugar (1/2 tsp stevia or 2 oz erythritol)
1 packet vanillin
3 cups cups milk
1 egg
1/2 cup cups all-purpose flour
1/4 cup cups unsweetened cocoa powder
11 oz oz panettone (or pandoro or colomba)
1 oz oz chocolate chips (or other shards)

How to recycle panettone, pandoro, and colomba

Tools

What we need for

8 Cups
Pot
2 Bowls
Electric Griddle

Preparation: How to Recycle Panettone, Pandoro, and Colomba

Traditional Preparation

In a pot or bowl, place the flour, vanilla, and sugar, and mix the powders well.
Add the previously beaten egg and blend until you obtain a smooth and homogeneous mixture.
At this point, slowly add the milk while stirring with a whisk.
When you have added all the milk, place the pot on low heat and thicken while constantly stirring, especially at the bottom.
Once you feel the cream has thickened, remove half and place it in a bowl, while adding the 1/4 cup of cocoa to the rest. Mix vigorously with the whisk.
Assemble the dessert
Now we just need to compose the cups. Place cubes of panettone or pandoro or colomba at the bottom, add spoonfuls of the two creams alternately.
Distribute the creams in all the cups you have available, about 8, and let them rest until needed.
Meanwhile, cut into cubes another panettone or pandoro or colomba, turn on the griddle and place the cubes between a sheet of parchment paper folded in half.
Toast them by pressing so that they become not only crunchy but also wafer-like.
Serve the cups, adding the wafers only at the end otherwise they will soften.
Here’s how to recycle panettone, pandoro, and colomba in a traditional way.
Put the sugar, vanilla, milk, egg, and flour in the Bimby bowl, set: Thicken /212°F.
Transfer half of the cream to a bowl and cover with cling film in contact.
Add the unsweetened cocoa to the cream remaining in the bowl and mix: 10 sec./speed 4. Pour the cocoa cream into another bowl
Meanwhile, cut half of the panettone or pandoro or colomba into cubes, turn on the griddle, and place the cubes between a sheet of parchment paper folded in half.
Toast them by pressing, so that they become not only crunchy but also wafer-like.
Compose the cups: place the other half of the panettone or pandoro or colomba, cubed, at the bottom, add spoonfuls of the two creams alternately.
Distribute the creams in all the cups you have available, about 8, and let them rest until needed.
Serve the cups, adding the wafers only at the end otherwise they will soften.
Here’s How to Recycle Panettone, Pandoro, and Colomba with our Bimby Tm6