If it’s true that Panettone and Pandoro are consumed alone during Italian Christmas holidays for the most, in the months of January and February they become precious ingredients to prepare tasty tiramisu and semifreddo desserts!
Italians have always took into serious consideration food, and these recipes born to avoid food waste after the Christmas holidays.
Since one of our company’s most well-intentioned initiatives for the 2018 just began is the reduction of food waste whom disposal contributes to worsen the carbon footprint and the emission of pullutants on the atmosphere, we decided to share these recipes with you with the hope that you will join us in the pursuing of our objective!
Help us achieving our Zero Waste target goal!
And here we are, that’s the really quick recipes explaining how to use panettone and pandoro to prepare two very special cold pastries!
This Panettone Semifreddo recipe with chocolate shavings and ricotta cheese makes for a showstopping dessert.
- 200 gr of panettone
- 150 ml of milk
- 150 ml of heavy whipping cream
- 300 gr of ricotta or another creamy cheese
- 200 gr of dark chocolate
- 3 egg yolks
- 2 isinglass
- 2 tbsp of sugar
- 2 tbsp of orange liqueur as desired
- fresh wild berries, candied orange or other fruits for the topping
First of all, tear the Panettone into chuncks and use a bowl to soften it in cold milk. Use another small bowl to soften the isinglass in cold water.
Place the egg yolks in a bigger bowl and whip them with te sugar.
Add the ricotta cheese and stir until smooth.
If you like, add some orange liqueur of another sweet liqueur.
Accurately squeeze the panettone and add to the mixture, then squeeze the isinglass and add to the mixture.
Whip the cream and gently blend it with the mixture.
Pour the mixture into moulds or glasses and put them into the freezer for at least a couple of hours.
Guarnish with fresh wild berries or candied orange.
Pandoro is classic Italian sweet bread, traditionally from Verona in the Veneto region, without candied fruit and raisins inside that are present in Panettone. Tiramisu, one of the most beloved Italian recipes in the world, becomes thanks to Pandoro a silky and creamy deliciously cold dessert.
- 1 Pandoro (750 gr)
- 120 gr of sugar
- 3 eggs at room temperatute (with yolks and whites separated)
- 500 g of mascarpone cheese
- espresso coffee to taste
- cocoa powder
Now it’s time to practice!
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