Give your panettone new life with this easy and tasty recipe!
Let yourself be transported on a sensory journey with Chef Davide Di Rocco‘s dessert “Panettone with hazelnut ice cream, Jerusalem artichoke, and orange” from the Ristorante Di Rocco in Noale (Ve).
A dish that encapsulates the tradition of classic panettone slices in an innovative guise, pairing it with autumnal ingredients such as Jerusalem artichoke, hazelnut ice cream and crumbles.
The recipe
- Ingredients
- 4 servings
- 250g Loison Panettone
- 160g creamy dark chocolate
- 4 Jerusalem artichokes
- Hazelnut ice cream
- Crumbled hazelnuts
- Peeled orange segments
- Sugar, butter as needed
Directions
Bake the Jerusalem artichokes in the oven, then cut them in half and set aside the pulp; dry the peel to fry it.
In a pan, melt the sugar and as soon as it's melted, add the butter and the Jerusalem artichoke pulp. This creates a sweet, crispy crust on the outside.
Peel the oranges and cut them into segments.
Trim the slice of panettone, remove the crust, and tear some pieces of panettone with your hands.
Plating
Arrange the pieces of panettone on a plate in a circular manner, alternating with dollops of creamy chocolate, Jerusalem artichoke pulp, orange segments, crumbled hazelnuts, and crispy Jerusalem artichoke peel.
Place a quenelle of hazelnut ice cream in the center of the plate and garnish with Xalis leaves.
Chef's tip
Panettone crusts can be dried in the oven to make a crumble or toasted in a pan for a side dish.
