Dulce de leche, coffee wafers, panettone powder and hazelnuts are just a few elements that make this dessert unique.
Alessandro Dal Degan, chef of the restaurant La Tana Gourmet, 1 Michelin star, in Asiago (Vi), amazes with its ability to reinterpret Panettone in a broader and unusual key.
To learn more about Alessandro Dal Degan click here.
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The recipe
To learn how to make this recipe, you can either read the instructions below or you can watch the video in which the Chef explains how to recreate it.
- Ingredients
- 4 servings
- Ingredients for the Chocolate Cakes
- - 100 ml milk
- - 100 g ladyfingers
- - 120 g Amaretti (dry macaroons)
- - 1 small cup espresso coffee
- - 4 Tb Chartreuse (French liqueur)
- - 5 eggs
- - 200 g sugar
- - 50 g unsweetened cocoa powder
- - Caramel, to taste
- Ingredients for the coffee wafers
- - 100 g butter
- - 70 g "00" flour
- - 100 g icing sugar
- - 100 g egg whites
- - 10 g cocoa powder
- - 25 g instant coffee
- Ingredients for the Crème Anglaise
- - 200 g sugar
- - 3 eggs
- - 700 ml milk
- - 1 vanilla pod
- - 70 g espresso coffee
- - 40 g flour
- - 70 g hazelnut paste
- Ingredients for the sugar-glazed hazelnuts
- - 200 g whole hazelnuts (or almonds), unpeeled
- - 120 g sugar
- - 20 g water
- Ingredients for the dulce de leche sherbet
- - 750 g dulce de leche (condensed milk)
- - 1 l water
- - 80 g glucose
- - 50 g sugar
- - 10 g sherbet stabilizer
Directions
For the Chocolate Cakes -
Boil the milk, then allow to cool. Crumble the ladyfingers and the Amaretti, then add them to the milk. Add the coffee and the liqueur and mix all ingredients thoroughly.
Combine the eggs and the sugar in a bowl, beating them until you get a pale, soft cream. Add the cocoa and beat again.
Add the milk to the egg and sugar mixture a little at a time, mixing well.
Spread a thin layer of caramel on each baking mold, pour the mixture in and bake in a water bath in the oven for 35-40 minutes.
Refrigerate for at least two hours before serving.
For the Coffee Wafers -
Combine all the ingredients in a blender until you get a smooth and even mixture. With the help of a ladle, pour the batter into a greased baking dish and spread out thin.
Bake at 180° C until it reaches optimal consistency. Remove from the oven and break into wafers.
For the Crème Anglaise -
Whip the eggs with the sugar. Add the beans from the vanilla pod, the milk, the coffee and the hazelnut paste.
Place on the stove and cook stirring constantly until the cream reaches the temperature of 60° C.
Let stand 20 minutes with a layer of plastic wrap on the surface, then remove the wrap and put through a sieve.
For the Sugar-Glazed Hazelnuts -
In a saucepan, bring the sugar and the water to 112° C. Remove from the heat and immediately put the nuts in and stir quickly, so that the sugar syrup completely covers the nuts.
For the Dulce de Leche Sherbet -
Dissolve the sugars in the water and bring to 80° C. Stir in the stabilizer mixing well, so to avoid creating lumps.
Allow to cool completely, then add the condensed milk and refrigerate for 12 hours. After that, stir well.
Plating
Place a small amount of hazelnut and coffee cream on a serving dish, top with a chocolate mini cake, garnish with the coffee wafers and dust with Loison Mandarin Panettone Powder. Finally, top with iced hazelnuts and a scoop of dulce de leche sherbet.
The cakes were made with Chartreuse, a French herb liqueur.
Enjoy!
