Panettone soufflé

Composition:

Iced panettone soufflé

ICED PANETTONE SOUFFLÉ

• pasteurized egg yolks  125
• syrup 30 De  150
  (*for the semifreddo base)
• pasteurized egg whites  95
• sugar  95
• glucose syrup  40
  (for the Italian meringue)
• whipped cream  575
• dark rum  5
• vanilla pod  1
• orange peel  ½

Milan-type artisanal panettone   125

Combine the aromatic parts with the cream and leave to decoct (cold). Prepare the semifreddo base by heating egg yolks and syrup to 82°C. Add the panettone toasted in a pan to enhance the flavor. Mix and beat in the planetary mixer until the cream is cool. Heat egg whites, sugar, and glucose to 60°C and beat. Then whip the cream and fold in the semifreddo base and meringue. Use immediately.

Assembly and decoration

Place a 1 cm thick piece of toasted panettone on the bottom of a round mold having a diameter of 10 cm and height of 16 cm. Pour the soufflé cream and chill in the blast freezer. Remove from the mold, complete with a disc of dark chocolate, sugar strands, candied citron and orange peel, raisins, gold confetti.