I’ve heard it before; I’ve asked it before. That inevitable question that lingers from December 26 onwards… what the hell do I do with left over Panettone?
Panettone… or as I like to call, the taste of Christmas can be somewhat of a mystery. We’ve all seen them scattered across Italian delicatessens around this time of year, but do many of us actually know what it is and what to do with it? Putting aside that it’s the easiest gift to buy someone (albeit it an impossible shape to wrap), it’s the perfect post lunch nibble with a coffee.
Given they weigh around kilo, it’s a whole lot of densely rich, citron sweet, fruit bread to get through, so it’s likely you’ll have left overs. Fear less though friends, I’ve got you covered this holiday season. And I say ‘season’ with intent, as in Europe it’s actually what’s eaten between Christmas and new year’s because no one can ever finish the thing!
Sure, it’s perfect with an afternoon amaretto on a Saturday or espresso on a Sunday, but if you feel like getting handsy with your tonne’, I’ve got you covered.
Panzanella salad with panettone
Panettone grilled cheese
Panettone and Italian sausage stuffing
Grilled panini panettone sandwich
Panettone toast and butter
French toast panetonne
Panettone baked crostini
Heated up panettone with mascarpone and honey
Apple crumble topped with torn panettone
Tiramisu with Panettone
Panettone bread and butter pudding
Panettone alaska bombe for the win…
Panettone Alaska Bombe Recipe
1kg Panettone, sliced into 1inch thickness
300g vanilla ice-cream
1 cup pistachio, roughly chopped
1 cup kumquats, roughly chopped
1 cup dried cranberries
1tbs orange zest
500g mango ice cream
1/4 cup grand marnier
4 egg whites
1/2 cup caster sugar
1/4tsp cream of tartar
Line deep pudding bowl with cling wrap. Cut a small circle of the panettone to fit the base. Cut the remaining panettone into triangular pieces to line the sides. Fill any gaps with trimmings and save the remaining panettone for later. Place the bowl in the freezer to freeze the panettone for about 30 minutes.
Scoop mango ice cream into the cake-lined bowl, leaving a central indent for vanilla ice cream layer. Mix vanilla ice cream with pistachio, kumquat, dried cranberry and orange zest until it combines and fill the center of bombe. Cover the entire base of the bowl with a layer of panettone, cover with cling film and return to the freezer for at least another 4 hours.
In a separate mixing bowl, whisk the egg whites with cream of tartar until soft peak and gradually add in caster sugar until the meringue reaches stiff peaks.
Turn the bombe out onto an ovenproof serving dish and remove the cling film. Spoon the meringue all over the bombe to completely seal it. Using the back of the spoon or a knife, pull the meringue into swirls. Flame up the Grand Marnier and pour over the bombe Alaska. Serve immediately.
With all that being said and done, come into your local Ben’s Independent Grocer store to choose what panettone you want to pick up this Christmas. Thanks to our amazing BIG team, we have loads of amazing varieties from all over the world. Extra win? Some are so beautiful, you don’t even need to wrap them!
Merry Christmas & Enjoy!