PANDORO BASKETS WITH LEMON CHANTILLY, a dessert for Christmas and the holiday season with custard to make quickly, also a perfect idea to recycle leftover pandoro or panettone.
Simple and really delicious pandoro baskets with lemon chantilly, they are perfect to serve after lunch or for Christmas or New Year’s breakfast with simple custard and whipped cream.
The recipe for pandoro baskets with lemon chantilly is quick, you prepare the cream and let it cool, then fill the baskets, a great semifreddo for the holiday season that is ready in minutes and can be prepared in advance and frozen.
Follow me in the kitchen today for the pandoro baskets with lemon chantilly.
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 7 oz pandoro
- 1/2 cup custard (lemon flavored)
- 1/2 cup whipping cream
Steps
Prepare the custard HERE, pour it into a bowl and cover it with cling film in contact.
Cut the pandoro slices and place them inside a muffin mold, the baskets in the photo are much smaller, made with a pastry mold.
Place the mold in the freezer for 15-20 minutes then fill with cream, decorate with grated lemon zest and keep in the fridge until serving.
Bon appétit
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Delicious with lemon chantilly cream, but you can change the recipe with another cream, good with coffee or Nutella or even with a delicious orange cream with candied fruits or with apples if you prefer.
If you have leftover panettone to recycle, it will work just as well, it is still perfect with chantilly cream.
