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Stuffed panettone

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Christmas is almost here and stuffed panettone on our tables simply cannot be missed!
Ideal for all festive occasions between Christmas and New Year, this Christmas dessert is impressive, simple, quick and without cooking. Just use a panettone that you have available of any flavor. Even more delicious and original if cut into layers and filled like a real cake, with a base of ricotta and cream. This filling retains its compact shape and slices perfectly. The stuffed panettone is externally coated with crunchy flakes of toasted almonds and. In the end. decorated with red fruits. To make this dessert we chose sheep's ricotta from the Latticini Cammarata company in Salemi, located in the Belice Valley, but you can really indulge yourself with the fillings by making them in the flavors you prefer.
The recipe for this delicious panettone is easy to make: the only thing you will need is to keep it in the fridge for a few hours before serving it. The result will be amazing! We recommend that you also try the pandoro star filled with a delicious orange mousse for the holidays.

RECIPE

  • 1 750 g panettone narrow and tall

For the filling

  • 300 g sheep's ricotta
  • 300 g fresh cream
  • 90 g powdered sugar

For decoration

  • 150 g flaked almonds
  • red fruits to taste
  • mirtilli q.b.
  • With a saw knife, cut the dome of the panettone and remove the paper wrapping that covers it. You will need to get a cylinder with a flat surface.

  • Make two horizontal cuts in the cylinder, so as to obtain three perfectly straight discs of the same thickness.

  • Prepare the almonds: toast them in a hot pan, keep an eye on them and stir occasionally, as they are thin they will burn quickly. As soon as they are ready, let them cool and set them aside.

  • Now dedicate yourself to the filling: in a large bowl and with the help of an electric whisk, whip the cream together with the icing sugar. You should obtain a semi-whipped consistency, then add the sifted ricotta and finish whipping for a few seconds, until you obtain a dense and creamy mixture. It is also possible to make this cream with a planetary mixer with whisk.

  • The time has come to assemble the panettone: place the base of the panettone on a serving plate and with the help of a piping bag or a spatula distribute a generous layer of filling.

  • Place the second disc and the second layer of filling on top, conclude with the third disc of panettone.

  • With the help of a spatula, distribute the remaining cream over the surface and sides of the panettone, obtaining a smooth and even thickness of approximately 3-4 mm.

  • Take the almond flakes set aside and completely cover the panettone. With light hand pressure, make them adhere to the entire external cream.

  • Lightly dust with icing sugar and decorate as desired with red fruits, strawberries and blueberries. Before serving, leave it in the fridge for about two hours.

To obtain a moister panettone, you can add as much syrup as you like on each disc. It can be stored in the fridge for up to 3 days.

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