PANETTONE TQ.I.P. DI BTALY DRIED OVER MOSCATO D’ASTI CREAM, RAISIN, CANDIED FRUIT, BTALY TQ.I.P HAZELNUT ICE CREAM AND COFFEE POWDER

PANETTONE

Today our chef proposes a recipe to use that panettone, maybe left over, that you can still find at home after the holidays.
A tasty way to recover the “leftover” panettone after the holidays.

And here is the recipe:

INGREDIENTS SERVING 4 PEOPLE:

  • 8 SLICES OF PANETTONE BTALY T.Q.I.P.
  • COFFEE POWDER Q.B.
  • HAZELNUT GRAINS Q.B.
  • 50 ML APPLE CIDER

FOR COLD ASTI MUSCAT CREAM:

  • 200 ML MOSCATO D’ASTI
  • 2 YOLKS
  • 40 G SUGAR
  • 20 G POTATO STARCH

BTALY T.Q.I.P. HAZELNUT ICE CREAM:

  • 135 G HAZELNUT BTALY T.Q.I.P.
  • 100 G SUGAR
  • 140 ML MILK
  • 200 ML CREAM

 

PROCEDURE:

START WITH THE PREPARATION OF BTALY T.Q.I.P. HAZELNUT ICE CREAM THE NIGHT BEFORE, CHOP THINLY THE BTALY T.Q.I.P. HAZELNUT WITH THE SUGAR AND THEN ADD THE MILK. WHIP THE CREAM AND ADD THE HAZELNUT CREAM IN A BOWL TURNING FROM BOTTOM TO TOP. CONSERVE IN THE FREEZER FOR ABOUT 9 HOURS.

PREHEAT THE OVEN AT 140 DEGREES.

REMOVE THE RAISINS AND THE CANDIED FRUIT FROM THE BTALY T.Q.I.P. PANETTONE AND CONSERVE IT.

FOR COLD ASTI MUSCAT CREAM: HEAT THE MUSCAT IN A POT AT MEDIUM FIRE AND IN THE MEANWHILE WHIP WITH ELECTRICS WHIPS THE SUGAR WITH THE YOLKS AND THE POTATO STARCH.

WHEN MUSCAT IT’S AT 60 DEGREES ADD THE COMPOUND IN THE POT AND TURN UNTIL THE TEMPERATURE REACHES 80 DEGREES. AT THIS POINT POUR THE CREAM IN A BOWL AND CONSERVE IN THE FRIDGE.

SOAK THE RAISINS FOR 10 MINUTES IN THE APPLE CIDER.

 

BAKE THE BTALY T.Q.I.P.  IN THE OVEN FOR 20 MINUTES AS LONG AS IT IS DRIED.

REMOVE THE HAZELNUT ICE CREAM FROM THE FREEZER.

PROCEED WITH THE PLATE, TAKE A DISH AND POUR THE MUSCAT CREAM, PLACE THE BTALY T.Q.I.P. PANETTONE IN THE WAY THAT IT STAYS HIGH IN THE PLATE, MAKE A QUENELLE WITH THE BTALY T.Q.I.P.  HAZELNUT ICE CREAM, DECORE WITH DRAIN RAISINS, THE CANDIED FRUIT, THE HAZELNUT GRAINS AND SPRINKLE A LITTLE BIT OF COFFEE POWDER.

ENJOY YOUR MEAL.

OUR CHEF FEDERICO FERRARO.