Panettone with mascarpone cream and "passito” (sweet wine) with chocolate of Modica
A base of cake, covered with a mascarpone cream flavored with raisin Pantelleria with nuggets of crunchy chocolate of Modica (wonderful Sicilian city!).
recipe given by our chef at .
500 ml custard
400 g of mascarpone
100 ml of Passito di Pantelleria
75 g of chocolate of Modica
3 sheets of gelatin
These ingredients are able to feed: 8persons
- This course is: Dessert
- Difficult to prepare: EASY
- is a typical course made in: SICILIA
- You should drink:
- The time to prepare this course is: , and cooking time is:
Prepare 500 ml of custard following the recipe on our site making sure to put a little of potato starch as reported in the recipe.
When the custard is ready remove from heat and add 3 sheets of gelatine previously soaked in warm water and squeezed dry and sweet wine (passito in Italian) of Pantelleria. Mix well and allow to cool to room temperature.
Once the cream with gelatin and passito wine has cooled add the mascarpone. Mix well with a whisk. At this point, store it in the refrigerator,covered in plastic wrap, and let it dry for at least three hours.
When the cream is strong enough (to check it, just pick a bit with a spoon and see if it remains compact) cut a disc of panettone, of about 1.5 cm and a diameter of about 4 cm, cover it with the chocolate of Modica previously broken into coarse pieces, and cover it with a pastry bag with mascarpone cream and sweet.
Spread on the surface a bit of chocolate of Modica finely grated.
Store in refrigerator until ready to serve.