{"id":13,"date":"2010-02-06T12:12:40","date_gmt":"2010-02-06T01:12:40","guid":{"rendered":"http:\/\/www.belly.net.au\/?page_id=13"},"modified":"2012-12-20T22:34:06","modified_gmt":"2012-12-20T12:34:06","slug":"dressed-up-panettone","status":"publish","type":"page","link":"http:\/\/www.belly.net.au\/?page_id=13","title":{"rendered":"dressed up panettone"},"content":{"rendered":"
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this is my 'roadkill' panettone - the base got a bit battered in transport so I went with the sad face. It tastes much happier than it looks. <\/p><\/div>\n

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When my family manages to get together for Christmas, we start the day with a special breakfast: a slice of panettone, the Italian Christmas cake, with a big puddle of caramel and rum flavoured sauce \u2013 and a glass of bubbly.\u00a0 My mother is the type of cook who is always experimenting, but we make her repeat that sauce every year.<\/p>\n

I made a dressed up version of this recipe for lovely friends who invite us often to Christmas lunch, and now I have to make it for them even if I\u2019m not here on the day.\u00a0 Luckily they are bayfm subscribers, because this year I will not be able to do it.\u00a0 So if you\u2019d like something really over the top, but much easier to make than traditional fruit cake, try this.<\/p>\n

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troppo panettone<\/p><\/div>\n

Ingredients:<\/p>\n

1 large panettone, a light yeast cake usually with raisins and citrus peel \u2013 they turn up in December, in cardboard boxes.\u00a0 Try to get one where butter is listed as an ingredient, not a lot of numbers.\u00a0 A few people have tried to make panettone at home, but almost nobody does it twice.<\/p>\n

For the creme patissiere:<\/p>\n

500mL milk, 5 egg yolks, 50g. flour, 250g. sugar, about 30-40 g. liquid caramel, 500mL cream, dark rum (this makes plenty to have extra on the side or for another panettone)<\/p>\n

Optional decoration: good dark chocolate, nuts, cocoa, cream, fruit<\/p>\n

Method:<\/p>\n

You have to start at least 24 hours ahead, 2 days is ok, and you will need room in the fridge.<\/p>\n

First make the cr\u00e8me patissiere.\u00a0 Beat eggs and sugar until light and fluffy.\u00a0 Put the mix in a heavy bottom saucepan or double boiler and add flour and warm (not boiling) milk.\u00a0 Cook on low heat stirring constantly with a wooden spoon until it thickens and coats the spoon.\u00a0 Allow to cool.\u00a0 If it has misbehaved and gone lumpy, you can pass it through a sieve and nobody needs to know.\u00a0 Meantime make some quite dark liquid caramel.\u00a0 You can do this days or weeks\u00a0 ahead and keep in a sealed jar at room temperature. Then whip the cream lightly and fold into the cold custard.\u00a0 Add caramel and rum gradually \u2013 you have to taste (a hard job I know).\u00a0 The flavours will develop and get a bit more intense. Refrigerate for at least 1-2 hours.
\nIt’s time to carve your panettone.\u00a0 Peel off the paper from the bottom. Use a long knife to slice off the domed top, set aside.\u00a0\u00a0\u00a0 Slice off the bottom, about 3-4 cm thick. You will be left with a cylinder. Run the knife around the inside of the crust of this cylinder, slide out the centre.\u00a0 Cut this centre section horizontally into\u00a0 2-4 cm slices.<\/p>\n

Now you need to reassemble the cake.\u00a0 Put the bottom on a large serving plate, coat with caramel cream.\u00a0 Put the hollow barrel of crust on top, then alternate layers of cake and cream inside, finish with more cream and then the top.\u00a0 Be generous with the cream, but you will not use it all.\u00a0 Refrigerate overnight to set, don\u2019t worry if a bit of cream comes out.\u00a0 The cream fuses the cake back together and the whole inside melts into creamy deliciousness.<\/p>\n

Now the fun part.\u00a0 A few hours before serving, you need to decorate because your cake will taste great but may look a bit shabby.\u00a0 The simplest way is to sprinkle it all over with a fine veil of cocoa or icing sugar.\u00a0 I usually melt plenty of really dark chocolate in a double boiler with enough cream to make it spreadable, coat the whole cake in chocolate and then dust with cocoa.\u00a0 And arrange some nuts or fruit on top.\u00a0 Macadamias work for that local touch.\u00a0 I think the panettone is nicer if you make the sauce not too sweet and coat with bitter cocoa, otherwise it\u2019s just too rich.<\/p>\n

It has to stay refrigerated until close to serving time, and will keep for about 3 days in the fridge.\u00a0 Keep the extra sauce refrigerated too, it will need a quick whip to re-blend properly just before it goes to the table.\u00a0\u00a0 Happy holidays and remember, everything in moderation, especially moderation.<\/p>\n

Sister T (and mamma Franca)<\/p>\n

ps – I ended up making this for New Year’s Eve (too many sad faces at missing out for Christmas) and I had to really emphasise the mix the sauce before you pour bit.\u00a0 Various guests\/family members thought it was better to just skim the lovely thick stuff at the top but the flavour is at the bottom…and the alcohol…made it a bit strong but it was still lovely for breakfast.<\/p>\n

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  When my family manages to get together for Christmas, we start the day with a special breakfast: a slice of panettone, the Italian Christmas cake, with a big puddle of caramel and rum flavoured sauce \u2013 and a glass of bubbly.\u00a0 My mother is the type of cook who is always experimenting, but we […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":59,"menu_order":1,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-13","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/13","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13"}],"version-history":[{"count":11,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/13\/revisions"}],"predecessor-version":[{"id":3052,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/13\/revisions\/3052"}],"up":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/59"}],"wp:attachment":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}