Tired of the usual leftover panettone? Here's how to transform it with a delicious zero-waste idea!
From the creativity of Chef Martino Scarpa of the Ai Do Campanili Restaurant in Cavallino Treporti, Venice, comes a dessert that captivates all the senses: the Panettone Palette.
A recipe that reinterprets the tradition of classic panettone in a modern and joyful way: get ready to savor every bite with amazement!
The recipe
- Ingredients
- Slices of Classic Panettone
- White chocolate cream
- Raspberry gel
- Orange gel
- Raspberries and edible flowers
- Powdered sugar
Directions
Trim the crust from the panettone slices and slice them lengthwise to obtain two thinner slices, then use a cookie cutter to make 3 or 4 holes.
Pass everything (slices and "caps") in a dehydrator for about 20 hours at 70°C or in the oven at 70-80°C for 4-5 hours (variable depending on the oven).
Place the panettone slices on a plate and fill the holes with white chocolate cream, fruit gels, and a sprinkle of powdered sugar.
Plating
Decorate as desired with raspberries, edible flowers, and the "caps" cut out from the cookie cutter.
Chef's tip
Don't throw away the crusts and scraps of Panettone. Dry them and grind them into powder: you'll get a versatile and tasty ingredient to decorate and add a crunchy touch to both sweet and savory dishes.
