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Milanese panettone, traditional Italian cake

This delicious cake, enriched with raisins and candied fruit, has been the symbol of the Milanese pastry-making tradition for over five hundred years. It later spread throughout Italy, where it is associated with the Christmas season.

Makes 4 servings:

English cream:

  • 200ml milk
  • 50g cream
  • 2 egg yolks
  • 60 g sugar

Beat the eggs yolks with the sugar, bring the milk and cream to a boil and then add the egg yolks. Place the mixture on the fire and bring to 85°C just before boiling.

Panettone bavarese:

  • 150 g English cream
  • 2 g gelatin sheets
  • 40 g cubed panettone
  • 75 g whipped cream

After bringing the English cream to 85°C remove from the fire let the cream cool to around 50°C and add in the gelatin sheets which were previously rehydrated in water then place in the fridge for a few minutes until the cream reaches around 20°C. Then add the cubed panettone and the whipped cream being careful to mix lightly from the bottom to the top.

Mikado di cacao:

  • 50 g Cocoa powder
  • 100 g simple syrup (same quantity of water and sugar)
  • 17 g Glucose

Place all the ingredients in a pot bringing to a boil for at least 10 minutes. Pour this mixture into a pastry bag and make thin lines on a baking try covered with wax paper then place in the oven at 190°C for 4 minutes. Remove them from the oven and let them cool for a few minutes.

Assembly:

Cut 4 thin slices of panettone and line up 4 rings measuring 7cm in diameter and 5cm in height, cut also 4 smaller circles to close the bottom of the rings then pour the bavarese inside and place into the fridge for at least 5 hours or until it reaches the right consistency.

Serve with a base of the sauce on the plate with the panettone bavarese on top and finally finishing with the Mikado cocoa.

“Serve this dessert with an English cream with some grated ginger. This creates a pleasing sensation of freshness for the palate.”

Alfio Ghezzi Chef Ferrari