Panettone is a rich bread similar to a brioche, filled with eggs, butter, and just enough yeast to give it a light, ethereal texture then studded with raisins and candied citrus throughout to give a bit of extra sweetness. Chef Allen Lewis of Due Forni in Austin, Texas has developed a recipe that is simple yet delicious making it an ideal dessert for your Christmas feast, or a quick weeknight dessert during the holiday season.
3 pounds panettone
1 quart anglaise (recipe follows),Gelato,Powdered sugar for dusting
1 quart heavy cream
10 egg yolks
1 cup sugar
pinch of salt
1 tablespoon vanilla bean paste
- Preheat oven to 500 degrees.
- Tear panettone into cubes and place in greased baking pan.
- Pour chilled anglaise over panettone cubes.
- Use hands to combine mixture, squeezing anglaise into panettone.
- Place in oven, and bake 10-12 minutes.
- Serve warm with a scoop of gelato and a dusting of powdered sugar.
AnglaisePhoto by: James Smith
- Heat cream to 140 degrees in large saucepan.
- Meanwhile, in medium bowl, whisk egg yolks, sugar, salt and vanilla paste until slightly pale.
- Slowly incorporate heavy cream into yolks to temper while whisking constantly. Be careful not to pour too quickly or hot cream will curdle eggs.
- Let cool, whisking occasionally.
- From Allen Lewis of Due Forni in Austin, Texas