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SOUFFLE' AL PANETTONE
Panettone Souffle
Ingredients |
1 pt. prepared pastry cream
3 1/2 oz. Mascarpone
1 Panettone weighing about 1 1/2 lb.
Sweet liqueur
8 3/4 oz. chocolate ice cream
8 3/4 oz. chocolate chip ice cream
2 egg whites
3 tbsp. sugar
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Preparation |
How to make the Panettone Souffle:
Combine the pastry cream and Mascarpone.
Cut and
remove the top of the Panettone and hollow out the interior, leaving a
rim and base with a thickness of about an inch. Take a strip, 6 in. wide
and slightly longer than the circumference of the Panettone, of
oven-proof cardboard for culinary use or several layers of aluminum foil
and place it around the top of the cake. The top of the strip should
extend about 4 in. above the top of the Panettone. Use tape to hold the
strip together.
Tear
the cake taken from the interior of the Panettone into small pieces,
moisten them with liqueur and combine half with the pastry-Mascarpone
cream. Pour the mixture in the hollow of the Panettone, filling it to
the top of the cake. Put the Panettone in the freezer for at least 30
minutes.
Remove the chocolate ice cream from the freezer and allow it to soften.
Beat the egg whites until they are stiff, along with the sugar. Divide
the whites in half and fold one half into the ice cream. Spoon the ice
cream into the lower half of the cavity created by the band surrounding
the top of the Panettone. Put the cake in the freezer for 20 minutes.
Remove the chocolate chip ice cream from the freezer, allow it to
soften, then incorporate the second portion of egg whites. Arrange the
mixture atop the chocolate ice cream and put the cake back into the
freezer for a couple of hours. Remove the strip of paper before serving.
Recipe courtesy of The Italian Trade Commission.
Serves 6
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1997-2010 © Enrico Massetti
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