Panettone, the large dome-shaped dessert originated in Milano. With flavours of candied orange, raisins (sometimes soaked in alcohol), lemon zest and a rich buttery taste, there is no doubt that it is and always will be the quintessential Italian Christmas cake. Looking for ideas to use up Panettone or an excuse to buy one? Read on to get the recipe and see what Panettone is trending in Milan.
How do you enjoy Panettone? Sharing a slice with family or making Panettone toast is nice, but want to know how to make it even more delicious? Panettone French Toast of course. It makes the perfect Christmas breakfast accompanied by fresh fruit such as strawberries and blueberries. It is also great with cooked fruit such as apples or pears or with fruit compote.
You are guaranteed to find Panettone in an Italian’s house at Christmas, no matter where they live around the world. Italians eat it for breakfast, bring it as a gift, receive many as a gift, open and share it at the end of a meal, with afternoon tea or coffee. It is not easy to pick the perfect panettone to bring to the table. No matter where you live, I am guessing the brands of the traditional dessert are endless which make it increasingly difficult to choose. Let’s take a look at what Panettone flavours are trending in Milan. I have chosen to feature great quality Vergani Panettone who have been making it the traditional way in Milan since 1944. You can buy the world famous Vergani Panettone with the click of a button on Amazon with flavours including:
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Time: 15 minutes
4 x 2.5cm-thick slices Panettone, paper removed (alternatively use brioche)
1 tablespoon icing sugar (confectioners’ sugar), plus extra to dust
2 tablespoons unsalted butter or margarine
Maple syrup, to serve
125g Blueberries and 250g strawberries, to serve
300ml thickened cream (whipping cream)
20g icing sugar (confectioners’ sugar), sifted plus extra to serve
1 vanilla bean, split lenthways and seeds removed (alternatively 1 teaspoon vanilla bean paste)
Zest of 1 orange
Step 1: To make the Crema Chantilly, place the thickened cream in a bowl. Add the sifted icing sugar (confectioners’ sugar) and vanilla bean seeds (or vanilla bean paste) and orange zest. Use an electric mixer or hand beater to beat until stiff peaks form. Refrigerate until ready to use.
Tip: If cooking this recipe for breakfast, whip the cream the night before and refrigerate.
Step 2: To make the French toast batter, place the eggs, milk and icing sugar in a large bowl. Add 75g of the Crema Chantilly to the French toast batter. Whisk until well combined.
Step 3: Arrange the blueberries and strawberries on 4 serving plates. Dust icing sugar over the blueberries and strawberries. Place a heaped tablespoonful of the Crema Chantilly onto each serving plate.
Step 4: Dip 2 of the Panettone slices in the French toast batter to evenly coat each side. Heat 1 tablespoon of the unsalted butter or margarine in a large frying pan over medium heat until melted. Add the 2 slices of soaked Panettone and cook for 1 to 2 minutes on each side or until golden. Transfer the Panettone French Toast to the serving plates with fruit and Chantilly cream. Heat 1 more tablespoon of unsalted butter or margarine. Repeat with the remaining Panettone and French toast batter.
Step 5: To serve, drizzle maple syrup over the Panettone French Toast.
Have a great Christmas and new year!
Happy cooking X