Blog back a recipe Christmas, this week prepared to Love Salina from foodblogger Piedmont Cristina of "Cucine con Vista ".
Cristina has chosen for us to reinvent a classic Christmas: Panettone (Christmas yeast cake with raisins & candied fruit).
Ingredients for 2 servings:
- 2 mini panettone with raisins
For the cream
- 250 ml of whole milk
- 100 g of butter
- 25 ml of Malvasia di Salina
- 2 egg yolks
- 50 g of granulated sugar
- 25 g of cornstarch
For the wet
- 50 g caster sugar
- 100 ml of water
- 1 glass of Malvasia di Salina
We begin to prepare the cream: In a small saucepan, heat the milk with 50 ml of Malvasia. Bring to a boil and turn off the heat. Eliminate the film that forms on the surface and cover the pan with a lid. In a bowl, beat the eggs with the sugar using a whisk until frothy and reach a light color. Pour now a part of milk into egg mixture and sugar, continuing to stir vigorously until it is blended.
Now take the mixture and pour it back into the pan with the remaining milk and bring to a boil, stirring constantly. Thicken the cream reaching a firm texture and then turn off the heat. Take half the butter, you did soften at room temperature, and incorporate good cream. Once the cream has cooled, add the rest of the butter, stirring until eliminate any lumps. Put the cream in the refrigerator.
Prepare the syrup: In a saucepan you place the water and sugar and heat until the latter dissolved. Allow to cool and add the Malvasia, stir. Cut the "cap" of the cake and dug inside removing the crumb, to create a kind of short. Brush the cake with the wet glass of the Malvasia. Fill the glass of cream, using a spatula or a pastry bag. Put the hat and the decorations only a moment before serving, accompanied with a glass of Malvasia di Salina.
Decorate the cake with icing sugar, dark chocolate flakes or with raisins. If you want to prepare the dessert in advance store it in the fridge and pull out 5 minutes before serving, then adding the final decorations.
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