Tag: Panettone

Choccolate salami at panettone – Gordon Ramsay’s version

Chocolate salami is a quick and easy dessert to make, known and loved by everyone. And it lends itself to many variations.

Made with leftover panettone and pandoro, this chocolate salami has the irresistible shape and taste of the traditional recipe, but with an anti-waste soul.

It is a perfect recipe for recycle panettone and pandoro leftover from the holidays, but also brioches, muffins, Easter doves and other products based on sponge cake or similar.

In this version of mine I wanted to use dark chocolate and coffee to give a more decisive taste and use a classic panettone, with raisins and candied fruit but, as I always tell you: give vent to your creativity and dare your favorite combination.

This recipe is also part of mine section TURN ON THE APPETITE on Clic, the magazine of Turn on electricity & gas Coop, full of dishes, techniques and ideas for “low impact” cooking.

post made in collaboration with Clic – accendilucegas.it

ingredients 1 chocolate salami

WHAT

300 g of panettone
100 g of raw cane sugar
150 g of butter
50 ml of coffee (also dec)
150 g of unsweetened cocoa powder
almond milk to taste
peeled almonds to taste
powdered sugar to taste

HOW TO PREPARE THE PANETTONE CHOCOLATE SALAMI

First I mixed the butter at room temperature, the sugar and the coffee (warm or cold) in a large bowl. Stirring with a whisk I also added the cocoa powder, taking care not to form lumps.

At this point I cut the panettone into irregular cubes, soaked it with a little almond milk and added half of it to the dough, stirring vigorously to mix everything well.

I coarsely chopped a handful of almonds and added them to the dough, along with the remaining panettone. This time I mixed quickly and, with wet hands, I gave the dough the shape of salami. I covered with plastic wrap and let it rest in the fridge for 4 hours.

When serving, I dusted it with powdered sugar and cut into slices.

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Panettone Pupazzo di neve with mascarpone cream simple and fast – Gordon Ramsay’s version

Panettone Pupazzo di neve with mascarpone cream (without eggs) during the Christmas period at home we find so many panettone and pendants and we need a little imagination to serve them too, this is a nice idea if there are children at home or among the guests who can help us decorate the panettone or it will be nice to surprise them by serving this snowman on the table made with a very fast mascarpone cream (without eggs). If you want a nice idea for serving Pandoro, you can make this cute Hedgehog-shaped Pandoro or make a Pandoro tiramisu

Ingredients

For the mascarpone cream:

350 grams of mascarpone
150 gr of fresh liquid cream
100 gr of powdered sugar
orange flavoring or grated zest (citrus)

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How to do the Panettone Snowman

Let's prepare the mascarpone cream without eggs, start by whipping the cream (cold) together with the icing sugar; in another container, mix and work the mascarpone a little while adding the orange flavor (or orange peel)

add the mascarpone a little at a time into the cream, gently mixing the two compounds

we keep the mascarpone cream without eggs aside and cut the panettone we make a transversal cut before the upper hood,

and then cutting the remaining panettone in half

we make the two layers of the panettone with the mascarpone cream

we also spread the cream on the surface of the panettone cap

we decorate together with the children, using M & M's for the eyes, nose, mouth and hat

Enjoy your meal and Merry Christmas!

Panettone Pupazzo di neve with mascarpone cream

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Merry Christmas!!!

3.1

Panettone with Poolish Sponge by Gordon Ramsay

Panettone is a typical bread of Milan, usually prepared and enjoyed for Christmas and New Year around Italy, and one of the symbols of the city. This cake-like bread is typically baked into a tall, cylindrical shape (empty fruit cans work great as baking pans). Traditionally, panettone is made with raisins and candied orange and lemon peel. But you can choose the dried fruits you prefer. The bread is delicious eaten fresh and keeps well in an airtight container for about a week. It also freezes well for up to two months.
Poolish is a fairly wet sponge with baker’s yeast, typically made with a 1:1 ratio of flour and water by weight, that means 100% hydration.

1 package / 7 g Dry yeast
60 ml Water at 43C/110F
60 g German #550 flour ((AP or bread flour)
100 g Butter, room temperature
2 Eggs, medium
4 Egg yolks, medium
150 g Sugar

110 ml Milk at 43C/110F
Seeds of 1/2 vanilla bean
angiesrecipes
540 g German #550 flour (AP or bread flour)
1 tbsp Lemon zest
200 g Dried fruit (raisins, cranberries, cherries or apricots)
50 g Almond slices plus more for topping

To make the sponge, dissolve the yeast in 60 ml warm water in a bowl. Add 60 g flour and stir to make a very loose dough. Cover the bowl with a plastic wrap and let rise in a warm place for at least 6 hours, or overnight.
In the bowl of your mixer, combine the butter, eggs, yolks, sugar, milk, and vanilla seeds. Add in the starter dough. Gradually add the flour, beat on low speed just until dough begins to leave the sides of the bowl and pull together. Increase speed to medium, and beat until the dough becomes smooth and elastic, about 5 minutes.
Place the dough in a greased bowl and turn it once to coat both sides. Cover bowl of dough with plastic wrap, and let rise on the kitchen counter until doubled in size (mine took about 5 hours). Or leave it in the fridge overnight. With your hands, flatten the dough on a lightly floured surface into a rectangle. Evenly distribute the lemon zest, raisins, apricots, and almond over the dough. Fold the dough to seal the fruit and knead to distribute the fruit throughout the dough.
Line a 8-inch mousse ring or baking pan (or panettone paper case) with parchment paper that has been well buttered on both sides and set it on a baking tray. Place the dough in the mould, cover with a towel, and let rise for 1-2 hours in a warm place. The key here is to have the rise above the rim of the pan or case.
Preheat the oven to 200C/400F. Make a cross on the top of the bread with a sharp knife and insert a cube of butter. Sprinkle some extra almond flakes if you desired. Bake the bread on the middle rack of the oven for 10 minutes. Reduce the heat to 180C/350F. Continue to bake for 30-35 minutes until the surface is golden and crispy. The panettone is ready when a skewer comes out clean.
Place the bread on a rack to cool for 10 minutes before removing it from the mold. Dust the bread with icing sugar if desired. Be sure the bread has cooled completely before wrapping for storage.