Desert - Dolce
Finish your meal with a flourish and a glass of Vin Santo
Crunchy panettone, ricotta cream, Vin Santo and orange caramel.
Panettone croccante, crema di ricotta al vin santo e caramello d’arancia
ALSO A GREAT WAY TO USE UP LEFT-OVER PANETTONE IN THE NEW YEAR
Vin Santo e Cantucci
A VERY SIMPLE WAY TO END YOUR MEAL. A GLASS OF VIN SANTO SERVED WITH TRADITIONAL CANTUCCI BISCOTTI
Crunchy panettone, ricotta cream, Vin Santo and orange caramel.
Panettone croccante, crema di ricotta al vin santo e caramello d’arancia
FOR 4 PEOPLE - MEDIUM - 30 MINUTES PREP TIME
FOR PANDORO LOVERS
ARE YOU A PANDORO LOVER?
THE RECIPE DOESN'T CHANGE FOR YOU; IN FACT, IT'S PERSONALIZED.
JUST REPLACE THE PANETTONE WITH PANDORO AND YOU'RE DONE.
AND BAKE IN A CONVENTIONAL OVEN AT 190°C FOR 25-30 MINUTES,
UNTIL IT IS GOLDEN BROWN AND SOFT INSIDE.
Ingredients:
• 1 chocolate panettone or any panettone. (about 300 g)
• 300 g sheep's milk ricotta cheese
• 30 g sugar
• 80 g powdered sugar
• 2 oranges (juice and zest)
• 60 ml Vin Santo
• 2-3 tablespoons granulated sugar (to caramelize the panettone)
• 50 ml milk
Instructions
Prepare the orange caramel. Squeeze the oranges and strain the juice. Pour it into a small saucepan with about a couple of tablespoons of Vin Santo (the rest will be used to flavour the ricotta) and the granulated sugar. Simmer over low heat until the mixture has reduced by half and reached a slightly syrupy consistency (about 15 minutes). Let cool.
Prepare the ricotta cream. In a large bowl, mix the sheep's milk ricotta with the powdered sugar and the remaining vin santo until you obtain a smooth, velvety cream.
Refrigerate until ready to serve.
Caramelise the panettone. Cut the panettone into 8 evenly sized wedges and use milk to moisten them slightly; you can use a small brush to help. Pour some sugar
on a small plate and brush all sides of the panettone wedges with the sugar to ensure they adhere well. Heat a nonstick pan and place the sugared panettone segments
on top and caramelise them on all sides until golden and crispy. Let them dry briefly on parchment paper: they will become fragrant and shiny.
Plating. Arrange one or two caramelised panettone segments on the plate,
add a dollop of ricotta cream next to them using a piping bag and garnish
with a few drops of orange caramel. Decorate with an orange peel or
a light dusting of powdered sugar.
Bavarese al Vin Santo
FOR 6/8PEOPLE - DIFFICULT - 30MINUTES PREP TIME
YOU CAN USE MARSALA INSTEAD OF VIN SANTO - BUT I WOULDN'T!
Ingredients:
• 300 ml Tuscan Vin Santo
• 40 g granulated sugar
• 6 egg yolks
• 3 sheets of gelatin
• 150 g fresh cream
• Mini meringues to taste
• 150 g medium meringues
• 6 single-serving moulds, approximately 14 cm in diameterIngredients for a 22 cm mould
800 g of fresh liquid cream
500 g of whole milk
100 g of Vin Santo Vignamaggio
12 egg yolks
240 g of sugar
22 g of gelatin sheets
1 vanilla pod
Ingredients for salted caramel
350 g of sugar
150 g of water
20 g of butter at room temperature
50 ml of fresh cream
5 g of salt
To garnish:
about 10 crushed cantucci
Instructions
Prepare the creme anglaise: Heat the milk with the vanilla bean in a saucepan and bring to a boil. Meanwhile, combine the egg yolks and sugar, stirring well. As soon as the milk boils, remove from the heat and remove the vanilla bean. Pour into the sugar and egg yolk mixture, add the Vin Santo, and return to low heat. Slowly heat to 85°C, stirring constantly, then turn off the heat. Pour into a low, rectangular container and heat to about 50°C. Meanwhile, soak the gelatin in cold water for about 10 minutes.
Once the mixture reaches about 50°C, squeeze the gelatin and add it to the mixture. Stir until the gelatin is completely dissolved. After adding the gelatin, let the mixture cool to about 25°C and semi-whip the cream. Then slowly pour it into the mixture, using bottom-up movements so as not to deflate the mixture. The consistency should be semi-fluid, not runny or too firm. Once all the cream has been incorporated, pour it into the mold brushed with seed oil (to facilitate release), let it cool to room temperature, and then refrigerate for at least 6 hours.
To make the caramel, combine the sugar and water in a saucepan and bring to a boil. Don't stir with a spatula at this stage, but let the sugar caramelize on its own. Once the sugar has caramelized, first add the butter, stirring well, and let it incorporate. Then, add the slightly warmed cream and stir just as quickly, letting everything incorporate.
Add the salt and mix again. Once the caramel has melted, pour the caramel into a jar and let it cool to room temperature.
Assemble your Bavarian cream, removing it from the mold and adding the salted caramel only when it is at room temperature, not before, because it could melt the Bavarian cream.
Crush the cantucci and cover the bavarois with the cantucci brittle.
Slice and serve!