PUNTOITALY N°1 -January - June 2012

50 Ingredients: • 3 rounds of panettone (8 cm in diameter, 6 mm thick) • 70 g of confectioner’s cream • 4 vanilla apricots (cut in half) • 4 Medjool dates (cut in half) • 35 g of bitter chocolate sauce • 5 g of vanilla sauce • 1/2 Chinese mandarin • 1 slice of carambola • 1 curl of chocolate • 1 sprig of dill • 1 branch of redcurrants Preparation: Slice the panettone to make 3 rounds; in the meantime prepare the confectioner’s cream, and cut the vanilla apricots and dates in half. Then build the Milanese cake with the rounds of panettone, confectioner’s cream, apricots and dates. Garnish the dish with the fresh fruit, bitter chocolate sauce, and drops of vanilla sauce. • MILANESE STYLE PANETTONE WITH CONFECTIONER’S CREAM recipe by Antonio Marangi (A F M Banqueting, Milan) Recipe