Single-serving portion Panettone
CHOCOLATE SHELL
Add to the tempered chocolate and oil and use immediately to create the panettone casing with the mould Panettone PX43113.
PANETTONE MOUSSE
Hydrate the gelatin with its water. Mix together the egg yolk, sugar, cream and bring to 82°C. Dissolve the gelatin in the custard. Pour onto the panettone and emulsify. Semi-whip the cream and mix the two compounds together. Dress as needed inside the mold.
ORANGE PASTE
Put the oranges, candied oranges and orange juice together in a food processor and blend.
PANETTONE CRUMBLE
Pour all the ingredients into the mixer and work with the leaf for a few minutes. Roll out to a thickness of 1 cm and cook at 160°C for 15 minutes.
DECORATION
Spray the base of the very cold panettone mould with DV5SB cocoa butter spray and decorate with pieces of candied fruit.
Add to the tempered chocolate and oil and use immediately to create the panettone casing with the mould Panettone PX43113.
PANETTONE MOUSSE
Hydrate the gelatin with its water. Mix together the egg yolk, sugar, cream and bring to 82°C. Dissolve the gelatin in the custard. Pour onto the panettone and emulsify. Semi-whip the cream and mix the two compounds together. Dress as needed inside the mold.
ORANGE PASTE
Put the oranges, candied oranges and orange juice together in a food processor and blend.
PANETTONE CRUMBLE
Pour all the ingredients into the mixer and work with the leaf for a few minutes. Roll out to a thickness of 1 cm and cook at 160°C for 15 minutes.
DECORATION
Spray the base of the very cold panettone mould with DV5SB cocoa butter spray and decorate with pieces of candied fruit.
