Scarlett WPanettone with Berries
December 26th 2007 08:45
Panettone with Berries
About Panettone with berries
The plump, round, dome-shaped panettone of light, golden brioche is one of Italy’s most delicious creations. Romance has it that in the fifteenth century, the beautiful daughter of a Milanese baker called Toni attracted a young aristocrat, who soon became the baker’s new apprentice. Used to fancier fare, the newcomer enriched the bread to Toni (pan di Toni) with fruit and citron peel, making it a household name. Make sure your panettone is neither iced nor chocolate-coated, or things could get messy.
About Panettone
Panettone is a typical bread of Milan, usually prepared and enjoyed for Christmas and New Year around Italy, and one of the symbols of the city. Maltese nationals are also traditionally associated with this sweet bread.
It has a cupola shape which extends from a cylindrical base and is usually about 12 – 15cm high for a 1 kg panettone. Octagonal bases are sometimes seen, as well as the frustum with star section shape moer common to pandoro. It is made during a long process which involves the curing of the dough, which is acidic, similar to sourdough. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics. It contains candied orange and lemon zest, as well as raisins, which are added dry and not soaked. Many other variations are available such as plain or with chocolate. It is served in slices, vertically cut, accompanied with sweet hot beverages or a sweet wine, such as Asti. In some regions of Italy, it is served with Crema di Mascarpone, a cream made from mascarpone cheese, eggs and typically a sweet liqueur such as Amaretto; if mascarpone
The most famous producers were Motta, Bauli, Alemagna and Tre Marie.
About Punnet
A punnet is a basket for displaying and collecting fruits or flowers. Farmer’s markets sometimes sell fruits and berries in plastic punnets. Decorative punnets are often made of felt and seen in flower and craft arrangements.
In recent years, the traditional plastic punnet is being replaced by the molded fibre and microflute products so as to protect the environment.
INGREDIENTS
Serves 4
1 plain or fruit panettone
3 punnets of mixed summer berries
1 tablespoon fresh mint leaves
3 tablespoons berry liqueur e.g. Framboise, Crème de Cassis
2 tablespoons soft brown sugar
400 ml / 14 fl oz cream or natural yogurt
icing sugar
1. Slice the panettone into four equal plate-size rounds.
2. Wash and dry the berries. Hull any strawberries, but leave any red currants on their stems.
3. Combine berries, mint, liqueur and sugar in a saucepan.
4. Heat very gently until berries are warm and starting to exude their own juice, and sugar is dissolved.
5. Heat the grill and lightly toast the panettone rounds on both sides.
6. Arrange panettone on four plates and spoon berries and juices on top.
7. Dust with icing sugar.
8. Serve with a big bowl of natural yoghurt or cream.
**From “Favourite Food by Jill Dupleix” ** and ““Wikipedia, the free encyclopedia”**
| 121 |
| Vote |
subscribe to this blog
Comment by Anonymous