Leftover Panettone Recipes
Apollonia Poilâne, Poilâne
“A quality panettone is a work of love and devotion. This recipe gives the brioche a second life as an afternoon tea snack or a small sweet bite for the New Year. It calls for melted chocolate and, ideally, you should temper it. If you’re not a seasoned exponent of this method, I’d advise just eating the panettone matches faster, which shouldn’t be hard to do!”
Panettone Chocolate Matches
INGREDIENTS
- Leftover panettone or brioche
- 100g of high-quality dark or milk chocolate
- 50g of pistachios, hazelnuts or macadamias
METHOD
- Take pieces of the leftover panettone or a whole brioche and cut into finger-size sticks.
- Finely chop the nuts and set aside in a bowl.
- Melt the chocolate in a ‘bain-marie’ pot.
- Using a fork or toothpicks, dip each piece of panettone, cover in chocolate and place on a parchment paper.
- Sprinkle with the crushed nuts.
- Leave to dry – this may take a couple of hours – before transferring to an airtight container.
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Giacomo Elena, Nolita Social
“I love this liqueur because it encapsulates the festive atmosphere of Christmas and is a perfect way to save the leftover panettone that you don’t know what to do with – ideal for enjoying with friends after dinner.”
Panettone Liqueur
INGREDIENTS
- 1 bottle of dark rum (5-7 years old)
- 1 quarter of panettone
-
300ml of simple syrup (ready made or you can make it by melting 200g of caster sugar and 200g of warm water)
METHOD
- Infuse the panettone in the rum using a glass jar with a lid. Close the jar and let the infusion settle for four days.
- After four days, filter the rum with a cloth to separate it once more from the panettone.
- Add the simple syrup to taste. Pour 60ml at a time until you reach the perfect balance. The more syrup you add, the more the liqueur is going to be smooth and rounded.
- Keep refrigerated in a bottle and shake before pour. Shelf life is one month.
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Lello Favuzzi, Mortimer House Kitchen
“This is a quick and tasty recipe to use up all leftovers with very little effort but a lot of flavour.”
Panettone French Toast
INGREDIENTS
- Panettone
- 30g of butter
- 45g of clotted cream or ice cream
- Sugar, to taste
METHOD
- Slice the panettone longways into thick, loaf-like slices.
- Meanwhile, heat a frying pan with plenty of butter until bubbling hot.
- Add the panettone and coat with the butter on all sides, flipping occasionally until golden brown on both sides.
- Serve hot with a dusting of sugar. Top with clotted cream or a scoop of ice cream.
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Masha Rener, Lina Stores
“If we ever have leftover panettone I like to make a crema di mascarpone with Sicilian Malvasia wine. The best way to have it is to warm up the panettone and then pour over the custard and sprinkle the whole thing with icing sugar. It’s simple to make but so delicious – sweet and light, it’s the perfect indulgence.”
Panettone Crema di Mascarpone
INGREDIENTS
- Leftover panettone
- 500g of fresh mascarpone
- 100g of egg yolks
- 175g of egg whites
- 5 tbsp of sugar
- 5 tbsp of Malvasia
- Icing sugar (to serve)
METHOD:
- Whisk the egg whites with a pinch of salt until stiff.
- In a separate bowl, whip the egg yolks with the sugar and Malvasia. As soon as they are foamy, add the mascarpone and whip until you have a thick, smooth consistency.
- Add the egg whites to the mixture and carefully whisk until you have a custard.
- Slice up the leftover panettone. Toast if you wish.
- Serve the crema di mascarpone on top with a sprinkle of icing sugar.
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