Surprise Panettone is a traditional Italian dessert, ideal for preparing during the Christmas holidays. This dessert is special because it hides a delicious surprise inside.
Soak the gelatin sheets in cold water
Turn the panettone upside down and cut the bottom about 2 centimeters from the edge, penetrating into the cake until you almost completely detach the inner part, which you will remove very gently
Place the emptied panettone in the freezer
Put a saucepan on the stove with the sugar and 40 cl of cold water and cook until a clear syrup forms
Remove from the heat and incorporate the squeezed gelatin sheets and the blackcurrant syrup
Stir until the gelatin is completely dissolved, then let it cool but not set
As soon as the jelly is cold but still liquid, pour it into the panettone removed from the freezer, then close with the 'cap' you cut from the removed part of the panettone
Keep the panettone upside down (place it in a bowl) and refrigerate for at least 4 hours
Meanwhile, prepare the zabaglione sauce
Beat the egg yolks with the sugar, dilute with the dry sparkling wine, then cook the cream on the stove, stirring continuously and vigorously with a whisk
The cream should thicken and become frothy (do not let it boil, or it will curdle)
Place it in a sauceboat
When ready to serve, gently turn the panettone onto a serving plate and accompany with the zabaglione sauce, hot or cold
Pandoro or Panettone Mold
Bowl
Whisk
Wooden Spoon
Italia
| Energy (kcal) | 278.27 |
| Carbohydrates (g) | 55.7 |
| of which Sugars (g) | 49.73 |
| Fat (g) | 4.17 |
| of which Saturates (g) | 1.74 |
| Protein (g) | 3.32 |
| Fiber (g) | 0.38 |
| Sale (g) | 0.03 |
