Popsicle, roll and biscuit: 5 creative recipes with panettone

If you want to innovate when serving panettone, Oba Hortifruti nutritionist Renata Guirau teaches creative ways to serve the dessert

OR Panettone It is a classic that cannot be missed on Brazilian tables at the end of the year. Products with citrus or chocolate filling have many fans. Versatile, they match different moments of the day, breakfast, dessert, snack and are excellent ingredients for preparing different recipes.

“Panettone can be used as a base for creative recipes and different variations of sweet preparations. It is possible to create dishes rich in flavor even if not too elaborate, but which will certainly please many palates”, says the Oba Hortifruti nutritionist, Renata Guirau.

However, warns the expert. “It should be consumed in moderation or adapted to the routine based on the nutritional needs of each person. But, without exceeding consumption, it will not constitute a problem in relation to the content of nutrients present in the diet. For example, a slice of panettone can replace bread for breakfast or cake for a snack“.

The nutritionist teaches four easy-to-make recipes, and the chef Benedetto Tersi has developed an exclusive recipe with panettone.

Panettone biscuits

Ingredients:

• 5 slices of panettone
• Sugar
• Cinnamon

Preparation method:

Cut the panettone slices very thin and place them in the oven at a low temperature to ensure uniform cooking. When they are lightly golden, remove from the oven, sprinkle with sugar and cinnamon and serve.

Panettone ice lolly with chocolate chips

Ingredients:

• 200 g of panettone with chocolate chips
• Cream in a 50 g box
• 50 g of condensed milk
• 250 g of dark chocolate
• 50 g of coconut oil

Preparation method:

Cut the panettone into medium slices, about 2 fingers thick or the size you want the ice lolly to be. With your hands, shape the slices until they give them the shape of an ice lolly. Prepare a cold syrup by mixing the cream and condensed milk. Insert toothpicks into the center of the shaped panettone and moisten them with the syrup. Cool in the freezer for 30 minutes. Melt the chocolate and mix it with the coconut oil until they have a uniform color. Dip the popsicles to the end. Place on a baking tray with baking paper and place in the fridge to dry. Decorate as you like and serve. Tip: do not heat the chocolate too much so as not to burn it. The ideal temperature for dipping popsicles is 34ºC if you have a kitchen thermometer.

Panettone roll

Ingredients:

• 1 panettone weighing 1 kg
• 1 can of condensed milk
• 1 tablespoon butter
• 2 tablespoons cocoa powder
• 200 g of grated dark chocolate

Preparation method:

In a pan, melt the butter and add the condensed milk and cocoa powder. Cook over low heat until a spoonful of brigadeiro forms. Cut the panettone into strips and work it with a rolling pin. Stuff the strips with brigadeiro and form rolls. If you prefer larger rolls, join one strip to another. Cover with grated dark chocolate and serve.

Sweet panettone

Ingredients:

• ½ panettone worth 1k
• 1 cup cream
• 2 tablespoons of white wine
• 400 g of dark chocolate

Preparation method:

Melt the dark chocolate and mix the wine and cream until a smooth cream is formed. Crumble the panettone and mix it with the cream. Form balls and place them in the refrigerator. If desired, roll in cocoa powder, chopped cashews, flaked almonds, or dark chocolate sprinkles.

Panettone pudding with vanilla caramel

Ingredients:

400 g of panettone with candied fruits

200 g of fresh cream

• 300 ml of milk
• 2 eggs
• 60 g of brown sugar
• 60 g of butter
• 1 teaspoon vanilla extract
• Vanilla caramel
• 250 g of refined sugar
• 125 g of water
• 80 g of butter
• 1 teaspoon vanilla extract (or half a fresh vanilla pod)

Side Dishes: seasonal fruit ice cream

Preparation method:

Cut all the panettone into medium cubes and set aside. In another container, prepare a syrup by mixing the cream, milk, whole eggs, melted butter, brown sugar and vanilla extract. Mix well until it is as smooth as possible. Place the panettone on a baking tray that can go in the oven. Carefully pour the syrup over the panettone cubes and let it rest for 5 minutes so that the bread absorbs the liquid. Meanwhile, preheat the oven to 180ºC. Cook the bread pudding for about 30 minutes. After toasting, let it rest for another 5 minutes before serving so that it maintains its structure. Serve in portions with a scoop of cream ice cream and fruit of your choice.

Vanilla Caramel: In a pan mix the sugar and water. Let it boil, you don’t need to keep stirring. When the caramel turns light brown, add the butter and mix with a spatula. After the butter has completely melted, add the vanilla extract and fresh cream at room temperature or warm. Mix well until a smooth and uniform caramel is formed. Let it cool a little and pour it onto the ice cream scoop.

Suggestions: Bread pudding can be served either hot or cold. You can add lemon zest instead of vanilla to flavor the pudding. You can also use panettone with chocolate chips. The red fruits go very well with the flavors of the recipe. The caramel sauce can be stored in the refrigerator for 7 days.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.