PUNTOITALY N°1 -January - June 2012

51 Ingredients (serves 4): • 12 slices of Loison artisan panettone (about 1.5 cm thick) • 300 g of torrone gelato • mandarin sauce for 1 kg of gelato: 1 litre of milk - 6 egg yolks - 50 g of sugar - 300 g of ground nougat • for the sauce: 2.5 decilitres of milk - 70 g of sugar - 3 egg yolks - the rind of 2 mandarins - two level spoonfuls of Coin- treau • for the garnish: 4 cocoa wafer rings - cocoa beans - 4 spoonfuls of icing sugar Preparation: For the gelato, half-beat the yolks with the sugar, boil the milk and pour a little at a time into the eggs, adding the torrone last. Transfer the mixture into the gelato machine and follow the manufacturer’s instructions. When the gelato is ready, pour it into a baking pan to create a block about 1.5 cm thick. For the sauce, beat the yolks with half the sugar. In the meantime, bring the milk with the mandarin rind and the remaining sugar to the boil. Filter and mix in with the beaten eggs. Cook the mixture for 2 minutes, taking care not exceed 82°C, remove from the heat and add the Cointreau. Make 12 squares about 5x5 cm from the slices of panettone and grill them with direct heat on both sides. Make 8 squares of gelato of the same size. Put the gelato on the panettone, forming two layers, and close with the panettone on top. Pour the mandarin sauce into gen- erous dishes and place the millefeuille in the centre. Garnish with the chocolate wafer and broken cocoa beans. Dust with icing sugar. • PANETTONE MILLEFEUILLE WITH TORRONE GELATO AND SAUCE recipe by Igles Corelli (Locanda della Tamerice, Ferrara Province) THE ITALIAN MAGAZINE FOR INTERNATIONAL BUYERS IN GELATO, CONFECTIONERY AND TRENDY FOOD-AND-DRINK