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

 

[Irene Anthony]

What great ideas - thanks Suzanne

 

[Suzanne rose]

I would love to know how many people are given a Panettone and actually eat it !

 

[Veggiepatch]

I would love to know how many people are given a Panettone and actually eat it !

I've never heard of them until this thread.

 

[Suzanne rose]

I've never heard of them until this thread.

Really !! Your not missing much but they are nice in the recipes I've posted.

When someone gives us one it's " ok thank you but you shouldn't have" the you shouldn't have I literally ment it , until I made these recipes and the French toast is one if our favourite

 

[Knell]

Really !! Your not missing much but they are nice in the recipes I've posted.

When someone gives us one it's " ok thank you but you shouldn't have" the you shouldn't have I literally ment it , until I made these recipes and the French toast is one if our favourite

Yes indeed but perfect for recipes as you have highlighted...otherwise it is as dry as a dead dingo's donger!

 

[Suzanne rose]

Yes indeed but perfect for recipes as you have highlighted...otherwise it is as dry as a dead dingo's donger!

Haha I love that, " as dead as a dingo's donger ' I'm going to use that now

 

[Knell]

Haha I love that, " as dead as a dingo's donger ' I'm going to use that now

If that saying was good enough for Dame Edna Everage - good enough for me! lol

 

[Knell]

My husband used to say that a lot haha. About my scones silly! haha

 

[DLHM]

I would love to know how many people are given a Panettone and actually eat it !

Never been given one (a Panettone) and have never tried it. What a sheltered life I’ve lived!

 

[Suzanne rose]

If that saying was good enough for Dame Edna Everage - good enough for me! lol

I love it possum!

 

[Suzanne rose]

My husband used to say that a lot haha. About my scones silly! haha

 

[Suzanne rose]

Oh my , I now have 3 Panettone's

 

[Veggiepatch]

Really !! Your not missing much but they are nice in the recipes I've posted.

When someone gives us one it's " ok thank you but you shouldn't have" the you shouldn't have I literally ment it , until I made these recipes and the French toast is one if our favourite

The French Toast one sounds best by a country mile!!

 

[Veggiepatch]

Oh my , I now have 3 Panettone's

Do they breed in captivity?

 

[Irene Anthony]

I love the Pannetone with hot home made custard

 

[Suzanne rose]

Berry Chocolate Panettone Triffle
Prep: 20 min + 4 hours setting time
Serves: dinner party (8-10
Recipe by myfoodbook



Ingredients:
450g panettone, crust trimmed and cut into 3cm cubes
100ml Tia Maria or similar liqueur (See below for substitute )
300g frozen Blueberries
500g frozen Raspberries
250g cream cheese, at room temperature
2 cups double thick vanilla custard
1/3 cup plus 1 tablespoon icing sugar
Chocolate curls or coarsely grated dark chocolate, to serve optional

Method:

1. Place panettone into a medium bowl. Drizzle with liqueur, stir to combine and stand for 10 minutes. Place frozen berries in another bowl. Sprinkle with 1 tbs icing sugar and stir until well mixed. Set aside
2. Meanwhile, place cream cheese in a medium bowl. Using electric hand beaters, beat until smooth. Add custard and 1/3 cup icing sugar and beat for 4-5 minutes on high until smooth
3. To assemble trifle, arrange half the soaked panettone into the base of a 10 to 12-cup trifle bowl or dish Spoon over half the custard mixture. Sprinkle with half the berries. Repeat layering finishing with berries.
4. Cover with plastic and refrigerate for 4-5 hours
5. To serve, top trifle with chocolate curls or grated dark chocolate and serve

Tips & Hints:

If you dont have liqueur then substitute it with orange or apple juice

• Panettone is Italian spiced yeast bread containing sultanas and candied peel. Sold in dome-shaped boxes, it's available in supermarkets. Use light cream cheese, reduced fat custard and Sponge finger Savoiardi biscuits in place of panettone for a lighter alternative.
• If you don't have a trifle bowl, you can use a salad bowl, or even a glass flower vase
• The trifle can be made the day before and chilled overnight, but the longer it's stored, the more the berries 'seep' their natural rosy-pink juices.

 

[Veggiepatch]

Berry Chocolate Panettone Triffle

View attachment 37529

Ingredients:
450g panettone, crust trimmed and cut into 3cm cubes
100ml Tia Maria or similar liqueur (See below for substitute )
300g frozen Blueberries
500g frozen Raspberries
250g cream cheese, at room temperature
2 cups double thick vanilla custard
1/3 cup plus 1 tablespoon icing sugar
Chocolate curls or coarsely grated dark chocolate, to serve optional

Method:

1. Place panettone into a medium bowl. Drizzle with liqueur, stir to combine and stand for 10 minutes. Place frozen berries in another bowl. Sprinkle with 1 tbs icing sugar and stir until well mixed. Set aside
2. Meanwhile, place cream cheese in a medium bowl. Using electric hand beaters, beat until smooth. Add custard and 1/3 cup icing sugar and beat for 4-5 minutes on high until smooth
3. To assemble trifle, arrange half the soaked panettone into the base of a 10 to 12-cup trifle bowl or dish Spoon over half the custard mixture. Sprinkle with half the berries. Repeat layering finishing with berries.
4. Cover with plastic and refrigerate for 4-5 hours
5. To serve, top trifle with chocolate curls or grated dark chocolate and serve

Tips & Hints:

If you dont have liqueur then substitute it with orange or apple juice

• Panettone is Italian spiced yeast bread containing sultanas and candied peel. Sold in dome-shaped boxes, it's available in supermarkets. Use light cream cheese, reduced fat custard and Sponge finger Savoiardi biscuits in place of panettone for a lighter alternative.
• If you don't have a trifle bowl, you can use a salad bowl, or even a glass flower vase
• The trifle can be made the day before and chilled overnight, but the longer it's stored, the more the berries 'seep' their natural rosy-pink juices.

The photo won't load!

 

[Suzanne rose]

The photo won't load!

Has it loaded now

 

[Suzanne rose]

The photo won't load!

I've also added a substitute for the alcohol

 

[DLHM]

Has it loaded now