(NC)In an Italian household, panettone has a place at every Christmas meal. Its unique claim-to-fame somewhere between a fruit bread and a cake allows for panettone to be served toasted at breakfast; or warmed from the oven for brunch; or with a scoop of ice cream for dessert; and even with champagne at a special occasion. According to Motta, the most recognizable name in panettone, its founding recipe made with candied fruit and raisins or now tartufone with chocolate drops, chocolate icing, or covered with white sugar can also be enhanced like this:
MOTTA ICE CREAM CAKE
Cut the panettone in horizontal layers discarding the top of the outer crust. Pour some sweet liqueur over each layer until the sponge soaks up the liquid. Spread a uniform fairly thick layer of ice cream (any kind) over each layer. Reassemble the cake carefully and place it in the fridge. Keeping the ice cream cold will make it easy to serve.
MOTTA COFFEE CAKE
Simply make a coffee sauce: Beat 3 egg yolks with 100 g of sugar. Add ? litre of milk, which has been previously boiled and left to cool. Boil over a very low heat until it begins to thicken. Add a small glass of sweet liqueur and a cup of strong black coffee diluted with a little cream. Pour over the panettone, slice and serve.
- News Canada
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