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:
- 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.
- 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.
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.