A brilliant idea to give new life to panettone!
Transform leftover panettone into an irresistible dessert with Chef Martino Scarpa‘s recipe “Fried Panettone with Eggnog Foam” from the Ai Do Campanili Restaurant in Cavallino Treporti (Venice).
A “must-try” for dessert lovers that combines the fruity taste of amarena panettone with the crunchiness of fried panettone, all enriched by a cloud of eggnog foam.
An experience to savor and share, but above all, an excellent zero-waste idea for sustainable cooking.
The recipe
- Ingredients
- 4 servings
- 2 slices of Loison amarena panettone
- Sunflower oil for frying
- Powdered sugar for dusting
- For the breading: 100 g rice flour, 5 g ground cinnamon, 300 g breadcrumbs, 20 g dried marjoram
- For the eggnog foam: 250 g milk, 250 g cream, 100 g egg yolks, 100 g sugar, 3 g salt, 60 g dry marsala
Directions
For the eggnog foam
In a saucepan, beat the egg yolks well with the sugar and a pinch of salt, add the marsala, beat again; meanwhile, heat a small pot with the cream and milk and when it reaches boiling, pour the mixture of cream and milk into the saucepan with the beaten yolks and bring to 85°C, then remove from heat and let cool. Once cooled, put the eggnog in a siphon.
For the fried panettone
Trim the crust from the panettone slice and cut it into 5 sticks per slice (about 1 cm thick).
Mix the rice flour with the ground cinnamon (not too much because it's strong) and add water to obtain a semi-liquid batter.
Dip the panettone sticks in the batter and then in the breadcrumb and marjoram mixture; repeat the process for a double breading, so is thicker and prevents oil from entering the panettone.
Heat the sunflower oil to a temperature of about 170°C, fry the sticks and place them on paper towels to drain excess oil.
Plating
On a plate, place the warm panettone sticks, dust with powdered sugar and serve alongside a bowl filled with eggnog foam.
Chef's tip
Don't throw away the crusts and scraps of the Panettone. Dry them and crush them into powder: you'll get a versatile and tasty ingredient to decorate and add a crispy touch to both sweet and savory dishes.
