This is a traditional Christmas bread recipe from Milano which can now not only be found across Italy, but worldwide. There are many variations to recipes using a prepared panettone and this is one of my favorites. You can also cut out the center and fill with a prepared mousse or ice cream and freeze until ready to serve.
1 (2 Pound ) Panettone (Store Bought Is Fine)
4 oz. Toasted Sliced Almonds
4 oz. Cointreau Or Other Orange Liqueur
1 Cup Heavy Cream
1/2 Granulated Sugar
2 Tablespoons Gelatin
2 Teaspoons Vanilla Extract
2 Cups Milk
6 Egg Yolks
2 Teaspoons Corn Starch
To Garnish (Optional):
3/4 Cup Sugar
Powdered Sugar
Slice the panettone into 5 1 inch equal rounds, discarding one layer from the center. Soften the gelatin in a little milk. Heat the milk in a pan over medium heat. Whisk together the egg yolks, sugar and cornstarch in a small bowl. Add a little of the hot milk to the egg mixture and mix well. Add this mixture to the rest of the milk in the pan, and whisk until smooth over low heat. Add the softened gelatin, vanilla and mix. Refrigerate until cool. Whip the heavy cream and fold into the gelatin mixture once it is cool. Chill for one hour.
Dilute the cointreau with a few teaspoons of water, and lightly brush the top of the panettone rounds, reserving some of this mixture for the outside. Start to reassemble the panettone, by spreading the bottom layer with some of the cream mixture. Continue to reassemble using each layer and all the cream mixture. Brush the exterior sides with the cointreau and lightly press on the almond slices. Refrigerate until ready to serve.
Optional Garnish: For a very impressive presentation, melt the 3/4 cup of sugar until boiling with just a little water. Continue stirring until it has completely caramelized. Take one strand at a time, and stretch it over two wooden spoon handles until you have a pile of sugar strands. Arrange this on top of the panettone, and sprinkle with a light coating of powdered sugar.
Other suggestions for serving are to serve each slice with a drizzle of chocolate sauce, or a spoonful of mixed berries sweetened with a little sugar.
