It is a fresh and stimulating proposal thanks to the balanced combination of citrus fruits, fruit, and the choice of panettone.
Stefano Agostini, chef du Restaurant 1994 à Padoue, a voulu jouer avec les différentes textures des ingrédients qui composent ce dessert “Canederli de panettone au citron dans un bouillon de fraises et betteraves rouges, gelée de mangue et sorbet yuzu”.
To learn more about Chef Stefano Agostini, click here. Also don’t forget to subscribe to the Loison Pasticceri YouTube channel: you will be kept informed of new recipe videos from Loison chef friends!
The recipe
For this dish, you can either read the instructions provided below or follow the video recipe where the chef explains how to make it.
- Ingredients
- 4 servings
- 160 g de panettone au citron Loison
- 20 g de pistaches hachées
- 150 g de fraises
- 150 g de gelée de mangue mixée
- 50 g de navet rouge
- Ecorces de citron vert et de citron râpé (2 citrons + 2 citrons verts)
- Sorbet au yuzu
- Menthe fraîche
Directions
INGREDIENTS AND PROCEDURE FOR YUZU SORBET - Dissolve 150 g of sugar in 350 ml of water, add 100 ml of yuzu juice, 3 g of stabilizer. Blend everything and place in a blast chiller.
Ingredients and procedure for mango jelly -
Dissolve 150g of granulated sugar in 350ml of water. Add 150g of mango pulp and 6g of agar agar. Bring to a boil, let it cool down, and allow the jelly to set. Blend it at the end.
Cut the Lemon panettone with a cutter and add the chopped pistachios and fresh mint; mix it all together and form dumplings of about 20 grams each.
Pass the panettone dumplings over the grated lemon and lime peels and place them on the plate.
Blend the strawberries with the red turnip and pour the mixture into a small bowl.
Guarnire con gocce di gelée di mango e una quenelle di sorbetto allo yuzu.
Enjoy your meal!
