Are you all ready for New Year's Eve dinner? If you haven't thought about dessert yet, here is the perfect recipe for New Year's Eve
My friend Cristina thought of these single portions, as simple to make as they are spectacular with all those layers of soft Liquorice and Saffron Panettone alternating with tufts of creamy Moscato zabaglione and an auspicious cascade of saffron threads! Wowwww|!
The recipe
- Ingredients
- 1 Licorice and Saffron Panettone
- 4 egg yolks (very fresh)
- 4 tablespoons granulated sugar (about 100 g)
- 8 tablespoons of Moscato wine
- 250 g of fresh cream
- saffron flakes
Directions
In a bowl suitable for cooking in a bain-marie, mix the egg yolks with the sugar with a hand whisk until they become nice and creamy. Add the wine little at a time, mixing well.
Place the bastardella on a pan with water and transfer everything to the heat, to cook in a bain-marie, stirring constantly: initially the mixture will begin to swell and become foamy, in a short time it will thicken: it will take about 4/5 minutes.
Allow the cream to cool and transfer it to the refrigerator covered with cling film.
Whip the fresh cream until firm with an electric whisk. Take the cooled zabaglione base and first incorporate a little cream and then gradually add the remaining cream: you will obtain a nice, very creamy mixture (you won't resist tasting it!). Store in the fridge until use. Transfer it to a piping bag with a French star tip.
Just before serving, cut the panettone lengthwise to obtain circles approximately 1.5 cm thick. Using a round pastry cutter, obtain the layers of our naked cakes, which we will place on each serving plate.
Let's have fun interspersing each layer with tufts of eggnog and on the final layer, sprinkle a generous handful of saffron threads.
