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Panettone semifreddo

Panettone semifreddo

By Armando Percuoco

500g panettone
150ml dark rum
6 egg yolks
3 egg whites
125g caster sugar
700ml pouring cream
Pinch of salt
Mixed berries to serve

Line a 2.5 litre mould with plastic wrap.
Shred the panettone into pieces and soak in 100ml of the rum, then set aside.
In the bowl of an electric mixer, beat the egg yolks and caster sugar until pale and fluffy, for approximately 5 minutes, then set aside.
Whip the cream in a clean mixing bowl until medium sized peaks form. Add the remaining 50ml of rum and gently combine. Next, add the egg yolk and sugar mixture. Whip until smooth, stiff peaks form.
In a separate bowl, whisk the egg whites, together with a pinch of salt, until still peaks form. Set aside.
Transfer the cream mixture into a large bowl. Add the soaked panettone and egg whites and fold through until all ingredients are combined, being careful not to over-mix.
Spoon the mixture into the lined mould and freeze for 24 hours. Serve with fresh mixed berries.

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