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Grana Padano

Panettone, tangerine and dried fruits

by Chefs Igor Macchia and Giovanni Grasso, La Credenza Restaurant, Turin, Italy

 

05.-Panettone-Credenza

This version of Panettone is inspired by the tradition of the Italian Christmas dinner, at the end of which panettone is served with dried fruit, tangerines and oranges. The same elements are in this recipe however with quite unusual forms and textures.






Panettone sauce

Ingredients

Method

Break up the panettone into irregular pieces. Boil the 900 gr full cream milk and pour over the 300 gr panettone. Put aside. Lightly toast the rest of panettone in a non-stick pan and then soak it in the 300 gr of cold full cream milk. Cool the two preparations in a blast chiller and mix them together. Leave the infusion for 15 hours. Strain the infusion in a fine-meshed chinoise lined with a cloth. Strain the liquid again(approx 650 gr) in a tea strainer. Put aside 50 gr of this aromatised milk. Add the gelatine to the remaining, mix with an immersion blender then heat to 80°C in the microwave. Cover with kitchen film and cool in the blast chiller. Once cool pour in the aromatised milk put aside. Place in fridge.


Caramelized Pine nuts

Ingredients

  • Dry pine nuts
  • Sugar syrup 1/1

Method

Put the pine nuts in a large bowl and prepare the sugar syrup and pour it over the pine nuts until they are completely covered. Cover with kitchen film and let it rest for 12 hours. Drain the pine nuts and bake them in hot oven 140°C for 4-6 minutes, toss them constantly, and finish baking at 180°C for another 2-4 minutes. Keep in an airtight container.


Caramelised almonds

Ingredients

  • 100 gr. egg white
  • 100 gr. almonds sliced
  • 100 gr. Castor sugar
  • Softened butter to grease the pan

Method

In a large bowl mix delicately all the ingredients except the butter. Grease a baking pan with the softened butter and pour the almonds in. Spread out with a curved spatula and bake in the oven at 170°C for 6\8 minutes, lower heat to 160°C and continue to bake 3\5 minutes longer. Stir often to avoid the formation chunks of sugar and almonds. Keep in an airtight container.


Chocolate walnuts

Ingredients

  • 20 gr. walnuts
  • 50 gr. dark chocolate 72%
  • 10 gr. cocoa butter

Method

Melt the chocolate with the cocoa butter. Cut each walnut in 4 parts, then dip them in the chocolate. Cool them in the blast chiller and put aside.


Pomegranate jelly

Ingredients

  • 100 gr. pomegranate juice
  • 1 gr. Kappa carrageenan jelly

Method

Add gelatine to the cold juice, mix with an immersion blender, boil, and strain into chosen moulds. Cool in the blast chiller, cut into small cubes. Keep in the fridge.


Pomegranate juice with Xanthan gum

Ingredients

  • 100 gr. pomegranate juice
  • 1,2 gr. Xanthan gum

Method

Mix all the ingredients well with an immersion blender. Keep in the fridge-


Tangerine jelly

Ingredients

  • 100 gr. tangerine juice
  • 1 gr. Kappa carrageenan jelly

Method

Add gelatine to the cold juice, mix with an immersion blender, boil, and strain into chosen moulds. Cool in the blast chiller, cut in small cubes. Keep in the fridge.


Tangerin juice with Xanthan gum

Ingredients

  • 100 gr. tangerine juice
  • 1,2 gr. Xanthan gum

Method

Mix all ingredients with an immersion blender. Keep in fridge.


Orange jelly

Ingredients

  • 100 gr. Orange juice
  • 1 gr. gelatine kappa

Method

Add the gelatine to the cold juice, mix with an immersion blender, bring to boil, strain into chosen moulds. Put in the blast chiller cut into cubes the size of candied fruit. Keep in fridge.


Orange juice with Xanthan gum

Ingredients

  • 100 gr. orange juice
  • 1,2 gr. xanthan gum

Method

Mix all ingredients with an immersion blender. Keep in fridge.


Mix for Toasted Panettone

Ingredients

  • 100 gr. liquid cream
  • 100 gr. milk
  • 40 gr. sugar
  • 2 nr. whole eggs
  • 2 nr. egg yolks
  • 1 nr. stick vanilla

Method

While cold, mix all ingredients. Keep in fridge.


Preparation of the dish

Ingredients

  • Panettone sauce (40 gr. per portion)
  • Panettone cut in rectangles 3,5x 5x3,5 cm
  • Mix toasted panettone
  • Clarified butter
  • Fruit jellies
  • Fruit with xanthan gum sauce
  • Caramelised pine nuts
  • Caramelised almonds
  • Chocolate walnuts
  • Dried fig brunoise
  • Date brunoise
  • Crushed pistachios
  • Cane sugar

Method

soften the panettone with the egg and cream mixture, then scald it in a non-stick pan with the clarified butter. Strain, sprinkle with cane sugar and caramelise with a pastry blow torch. Pour the panettone sauce into a bowl, spread it out with the back of a spoon, in the centre place the panettone, add the dried fruit, three candied fruit gelatine for each type and three drops of xanthan sauce for each type.