This year I prepared four panettone and I was so happy and satisfied with the result I decided not to waste even a small piece. That is why today I wish with all my heart Merry Christmas, thanking you trust, attention and affection and leave you a recipe to serve at Christmas panettone in a way a little 'different than usual, or, after the holidays, to recycle quickly and tasty panettone or pandoro advanced (or at Easter doves). A recipe very sweet and simple: pudding cake, PEAR and chocolate. Already from the ingredients you will understand that it is a delicious cake: The pudding is of English origin and you can prepare with any leftover bread, brioche, panettone. To this base is added to an egg cream, sugar, Milk and cream you can spice up as favorite, and then chocolate or fresh or dried fruit. I opted for the orange zest and vanilla flavorings and pears and dark chocolate to enrich the sweet. I really like the pudding: are soft, sweet tooth, fragrant, as the bread pudding and apples which so resembles the apple tart in taste and smell. I'm used’ important to let the pudding overnight in the refrigerator before cooking, so that the cake is completely imbue with the milk mixture, cream and eggs, becoming soft and creamy. I suggest you serve the cake pudding, pears and warm chocolate, almost hot, with a little’ of vanilla ice cream or whipped cream. And if you prefer creamy desserts, try the tiramisu of Pandora and diplomatic lemon cream. Have a good day!
PUDDING PANETTONE, PEARS AND CHOCOLATE (easy recipe)Print This
- 700 grams of panettone or pandoro cut into thin slices
- 2 mature pear
- 4 whole eggs
- 1 egg yolk
- 100 grams of dark chocolate
- 300 ml cream
- 250 ml whole milk
- 150 grams of caster sugar
- grated rind of one organic Orange
- vanilla Bourbon, a splint or a teaspoon of extract
- a pinch of salt
- butter to grease the Pan, just enough
- granulated sugar for sprinkling on sweet, just enough
- icing sugar to decorate the cake, just enough
Prepare the cake pudding, chocolate and pears, recycling so panettone (or Pandora) advanced, is very. You just have to remember to prepare everything the day before and leave the cake in the refrigerator overnight before cooking, so you get a perfect pudding.
Grease the pan generously. Peel the pears and cut them into slices. Arrange the slices of cake in the pan diagonally (as you see in the picture), alternating with pear slices and adding, between the one and the other, some piece of chocolate. Proceed until exhaustion of the panettone and pears.
Break the eggs into a bowl and the yolks and beat with a fork. Add whole milk and cream, then the grated orange zest, granulated sugar, vanilla and salt. Mix all the ingredients to obtain a homogeneous liquid mixture and. Pour the mixture over the cake in the pan. Cover the pan with aluminum foil and keep the panettone pudding, Pear and chocolate in the refrigerator overnight.
The next day, Preheat the oven to 170 degrees static. Sprinkle the cake pudding, pears and chocolate with a little’ granulated sugar (if you overdo it you can add some butter) and cook for 40 minutes. Remove from the oven and let the pudding cool for 10 minutes. My advice is to serve the panettone pudding, pears and warm or even hot chocolate: You can accompany it with a little’ ice cream for a hot-cold contrast or with a custard or rum sauce. I'm used’ yummy. Bon appétit!