Panettone Pudding – A Delightful Christmas Dessert
Category: Desserts | Serves: 8
The Panettone Pudding, or Budino di Panettone, is a decadent dessert that transforms the beloved Christmas panettone into a rich and creamy treat. This recipe, perfect for holiday gatherings or family dinners, combines the fluffy texture of panettone with the silky smoothness of a custard base, offering a delightful contrast of flavors and textures. It’s elegantly decorated with a cloud of whipped cream and a sprinkle of chocolate shavings, making it as visually appealing as it is delicious.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Panettone | 200g |
| Egg Yolks | 36g (about 2 eggs) |
| Whole Milk | 300g |
| Sugar | 90g |
| White Rum | 50g |
| Butter | As needed (q.b.) |
| Heavy Whipping Cream | 200g |
| Powdered Sugar | 25g |
| Fresh Red Currants (for decoration) | 1 small bunch |
| Dark Chocolate | As needed (q.b.) |
Instructions:
-
Prepare the Panettone:
- Begin by cutting the panettone into small cubes, ensuring they are roughly uniform in size to allow for even absorption of the custard.
- Once cut, drizzle the white rum over the panettone cubes, ensuring they are well-coated. Stir gently using a spoon to distribute the rum evenly and allow the flavors to meld. Set aside.
-
Prepare the Custard:
- In a medium bowl, combine the egg yolks and sugar. Whisk them together until the mixture is smooth and slightly lighter in color.
- In a separate saucepan, warm the whole milk over low heat until it is just about to simmer—this helps to temper the eggs when combined.
- Gradually pour the warm milk into the egg-sugar mixture, whisking continuously to prevent the eggs from curdling. If necessary, use a ladle to add the milk slowly and carefully.
- Once combined, pour the mixture back into the saucepan. Place the saucepan over low heat and cook the custard gently. Stir constantly for 3-4 minutes to prevent it from sticking or burning.
- Use a kitchen thermometer to check the temperature. The custard is done once it reaches 85°C (185°F). If you don’t have a thermometer, you can also perform the spoon test: dip a spoon into the custard, then run your finger along the back. If the custard coats the spoon and the line remains intact, it’s ready.
- Let the custard cool slightly before pouring it over the prepared panettone cubes. Gently stir the panettone and custard mixture, ensuring all the cubes are soaked in the custard.
-
Prepare the Mold:
- Butter a 500ml pudding mold (or any small mold of similar size) generously to ensure the pudding will come out easily after baking.
- Pour the soaked panettone and custard mixture into the prepared mold, pressing it down slightly to remove any air pockets.
-
Bake the Pudding:
- Preheat your oven to 170°C (340°F). Place the mold in the oven and bake the pudding for 25-30 minutes, or until the surface is golden and a toothpick inserted into the center comes out clean.
- Once baked, remove the pudding from the oven and allow it to cool to room temperature before attempting to remove it from the mold. This will ensure the pudding retains its shape.
-
Whip the Cream:
- While the pudding is cooling, whip the heavy whipping cream with the powdered sugar until stiff peaks form. This creates a light, airy topping that balances the richness of the custard.
- Once whipped, transfer the cream to a piping bag (sac-à-poche) for easy decoration.
-
Decorate the Pudding:
- When the pudding is completely cool, carefully remove it from the mold. Place it on a serving platter.
- Pipe the whipped cream starting from the center of the pudding and working your way to the edges. Create decorative swirls around the base and center.
- To add a finishing touch, use a sharp knife to shave thin chocolate curls from a dark chocolate bar. Hold the knife at an angle and scrape along the chocolate bar to create delicate shavings.
- Sprinkle the chocolate shavings over the whipped cream, adding a touch of elegance to the presentation.
- For a pop of color and a burst of freshness, scatter a few fresh red currants over the top of the pudding.
-
Serve and Enjoy:
- Slice the panettone pudding into wedges, serving with a dollop of the creamy whipped topping and a sprinkle of chocolate curls and currants. This dessert is best enjoyed chilled or at room temperature, and it pairs wonderfully with a warm cup of coffee or tea.
Tips:
- If you don’t have fresh currants, you can substitute them with other fresh berries or dried fruits like cranberries or cherries for added flavor and color.
- Make sure the milk is warm when you combine it with the egg yolks to prevent curdling, as this is crucial for achieving a smooth custard.
- You can prepare the pudding ahead of time and refrigerate it for a few hours or overnight before serving for a make-ahead dessert option.
This Panettone Pudding is the perfect way to use leftover panettone from the holiday season. It is rich, creamy, and the ideal blend of textures and flavors. Whether you’re preparing it for a festive occasion or a family gathering, this dessert will impress your guests and leave them asking for seconds.
