Last year I was given six Panettone's and my family don't eat them, only I do.
I will never re- gift them .



Today I received my first Panettone for 2023 , we may even break last years 6.

@Penny4 @Veggiepatch @Irene Anthony @Useless @DLHM @Knell @Leenie



Then last year I thought what can I use these for, or should I say how can I disguise them so my family will eat them. Below is a few recipes I have made using Panettone.

If you have any other recipes using Panettone please add to this post


Recipe by delicious
Panettone , chocolate Berry Triffle
Serves 6

• 350g pitted cherries
• 1/3 cup (80ml) sweet Marsala , drinking sherry or brandy
• 600ml thickened cream
• 200g dark chocolate
• 200g creme fraiche
• 1/4 cup (35g) icing sugar, sifted, plus extra to dust
• 1/3 panettone, torn into 3cm pieces

METHOD​

• 1.
  Combine the cherries and Marsala in a bowl and set aside. Meanwhile, place half the cream in a small saucepan over medium heat and bring to a simmer. Break 150g chocolate into pieces and add to cream, stirring until the chocolate ganache is smooth and combined. Set aside to cool.
  
  
• 2.
  Whisk creme fraiche, icing sugar and remaining 300ml cream to soft peaks.
  
  
• 3.
  To assemble the trifle, divide half the panettone among 6 x 1-cup (250ml) glasses and gently press into the bases. Top with half the cherries and a little of their soaking liquid. Spoon over half the ganache, then half the creme fraiche mixture. Repeat the process, finishing with the remaining creme fraiche mixture. Drizzle over remaining ganache, shave over remaining 50g chocolate and dust with icing sugar to serve.

Recipe by delicious

Panettone French Toast

INGREDIENTS​

• 200g fresh ricotta
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 8 slices panettone
• 1/3 cup (110g) jam
• 3 eggs
• 1/2 cup (125ml) thickened cream
• 2 tablespoons unsalted butter
• 2 tablespoons icing sugar

METHOD​

• 1.
  Combine the ricotta, vanilla, and 1 teaspoon cinnamon, in a bowl. Spread 4 slices panettone with the ricotta mixture and spread the other 4 slices with jam. Sandwich the slices together.
• 2.
  Meanwhile, whisk the eggs and cream together. Soak panettone sandwiches in the egg mixture for a few seconds each side so they can absorb the batter.
• 3.
  Melt half the butter in a large frypan over medium heat until bubbling. In batches, cook panettone for 1-2 minutes on each side until golden and cooked through. Remove and keep warm while you cook the remaining French toast.
• 4.
  In a small bowl, mix together the remaining cinnamon and icing sugar. Dust the French toast with cinnamon sugar, then serve immediately.

Recipe by delicious

French toast and Berries

serves 4

INGREDIENTS​

• 3 eggs
• 1/3 cup (80ml) thin cream
• 1/3 cup (80ml) milk
• 2 tablespoons caster sugar
• 1/2 teaspoon vanilla extract
• 2 x 1.5cm-thick rounds of panettone* (cut across horizontally), quartered
• 250g frozen mixed berries, thawed
• 2 tablespoons icing sugar, plus extra to dust
• 40g unsalted butter
• Thick cream or yoghurt, to serve

METHOD​

• 1.
  In a wide, shallow bowl, beat eggs, cream, milk, sugar and vanilla. Add the panettone, turn to coat and leave to soak for 10 minutes, pressing down from time to time to ensure it soaks up the batter.
  
  
• 2.
  Meanwhile, place half the berries in a blender with icing sugar and 1 tablespoon water. Blend until smooth. Combine with remaining berries and set aside.
  
  
• 3.
  Heat half the butter in a non-stick frypan over medium heat. Drain excess egg mixture from half the panettone slices and cook for 1-2 minutes each side until golden. Keep warm while you repeat with remaining butter and panettone.
  
  
• 4.
  To serve, place two slices on each plate, dust with icing sugar, and top with berry compote and a dollop of cream.

Recipe BBC Good food

Panettone Pudding
Serves 4

Ingredients​

• 50g butter, softened (optional)
• 250g  panettone (about 5 medium slices)
• 2 eggs
• 150ml thickened cream
• 225ml  milk
• 1 tsp  vanilla essence
• 2 tbsp  caster sugar
• Icing sugar, for sprinkling
• Whipped cream , icecream or custard , to serve

Method​

• STEP 1
  Heat the oven to 160C/ 140C fan/ gas 3 and grease a 850ml shallow baking dish with a little of the 50g butter.
  
  
• STEP 2
  Cut 250g panettone into wedges, leaving the crusts on.
  
  
• STEP 3
  Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.
  
  
• STEP 4
  In a bowl, whisk together 2 eggs, 150ml thickened cream , 225ml milk, 1 tsp vanilla extract and 2 tbsp caster sugar and pour evenly over the panettone
• STEP 5
  Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm/1in. Bake for 35 minutes until the pudding is just set - it should be yellow inside and nicely browned on top.
  
  
• STEP 6
  Dust with icing sugar and serve with spoonfuls of whipped cream.

Recipe by All recipes

Panettone French Toast

Serves 1. Just double ect
Prep Time:
5 mins
Cook Time:
10 mins

Ingredients​

• ¼ cup milk
• 1 egg
• 1 dash ground cinnamon
• 1 (1 inch) slice panettone
• 1 tablespoon butter

Directions​

1. Whisk milk, egg, and cinnamon together in a shallow bowl.
   
   
   
   
   
2. Dip panettone slice in the milk mixture; turn to ensure both sides are coated and most of the liquid has been absorbed.
   
   
   
   
   
3. Melt butter in a nonstick skillet over medium-low heat. Cook panettone in the hot butter until golden brown, about 5 minutes per side.
   
   

4. Melt butter in a nonstick skillet over medium-low heat. Cook panettone in the hot butter until golden brown, about 5 minutes per side.

Serve with warm maple syrup or your favorite toppings.


I will add more to this post tonight

 

[Suzanne rose]

Italian Bomb Alaska

• individual panettone (see note) (or 1 large one)
• 
  1/4 cup (60ml) Grand Marnier or other orange-flavoured liqueur ( See below)
• 
  1L vanilla ice cream, softened slightly
• 
  6 eggwhites
• 
  150g caster sugar
• 
  Icing sugar, to dust

• Step 1
  Cut a 1cm-thick slice from panettone bases, then scoop out centre, leaving 1cm-thick walls. Sprinkle the inside of each with 1 teaspoon liqueur and fill with the ice cream, packing in well. Drizzle a little more liqueur on inside of bases, then press back onto panettone and invert onto a lined baking tray. Freeze for at least 6 hours or overnight until very firm.
• 
  Step 2
  Preheat oven to 200°C 180°C fan-forced. Whisk eggwhites with electric beaters until soft peaks form. Whisk in half the caster sugar, then gradually add the remainder, whisking constantly until you have stiff peaks.
• 
  Step 3
  Remove panettone from freezer and coat in meringue, flicking into peaks with the back of a spoon. (At this stage you can refreeze until you're ready to serve.) Dust with icing sugar. Bake for 5 minutes or until tinged golden. Serve immediately.

Note

Substitute liquor with apple juice or orange juice

 

[Irene Anthony]

Wow these recipes get more and more delicious !