In the panorama of greedy pleasures, panettone makes its way boldly even in summer!
An alternative to savoring panettone during the summer months takes shape with this idea by Alessandro Granieri, chef of the Qubò restaurant in Costabissara (Vi), also made special for its very “fine dining” presentation.
The protagonists are the Nerosale panettone, chocolate and salted caramel, combined with the Black Sbrisola. Everything is completed with a fresh passion fruit ice cream and Namelaka, a particularly soft cream born from the creativity of a Japanese pastry chef (Namelaka means ultra-creamy).
The recipe
- Ingredients
- Nerosale Panettone with chocolate and salted caramel
- Black crumble
- Passion fruit ice cream
- Namelaka (white chocolate, mascarpone and spreadable cheese)
- Basil leaves to decorate
Directions
Crumble the crumble to simulate clay and outline a circle on a cake stand (but if you prefer you can also place a contrasting light-bottomed plate).
Decorate with tufts of Namelaka (placed in the piping bag), made with white chocolate, mascarpone and spreadable cheese.
Complete with the hand-chopped Nerosale panettone and some quenelles of passion fruit ice cream; finally decorate with a few basil leaves.
Discover the 3 Loison summer recipes in this video!
We thank Nicola Donadello, owner of Qubò for his collaboration, and his Chef Alessandro Granieri... who with so much passion creates new ideas for all our friends and Gourmet customers!
