Dolce di panettone e miele con frutta grigliata e ricotta
Panettone & Honey Pudding with Chargrilled Fruits & Ricotta
About This Recipe
Are you looking for a delicious fruit recipe with a difference? If you are, you’ve found it! Here’s my panettone & honey pudding with chargrilled fruits & ricotta for you to enjoy.
This is my Italian version of bread and butter pudding, served with char-grilled fruits and sweetened ricotta cheese. In Italy the ricotta is very creamy and rich, and I just added honey to sweeten it, but in Britain you might like to add a few drops of vanilla extract to give depth of flavour.
Ingredients
- 4 tablespoons runny honey, plus extra for drizzling
- 1 large panettone, cut into slices about 2.5cm thick
- 4 medium eggs
- 4 medium egg yolks
- 80g caster sugar
- 3 teaspoons vanilla extract
- 3 tablespoons Marsala wine
- 125ml double cream
- 500ml full fat milk
- 30g demerara sugar
- Half trimmed pineapple, cut into large chunks
- 3 peaches, halved & stones removed
- 300g cherries, pitted
- 250g ricotta cheese
- A few drops of vanilla extract (optional)
- Icing sugar for dusting
Weight Converter
Found in This Book
Feast your eyes on the finest panettone & honey pudding with chargrilled fruits & ricotta! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
Step By Step
- Preheat the oven to 160°C/gas mark 3. Lightly drizzle the honey over both sides of the panettone. Arrange the slices in a baking dish or shallow casserole, about 26 x 26cm.
- Place the eggs, egg yolks, caster sugar, vanilla and Marsala in a large bowl. Whisk using a balloon whisk until pale. Gently whisk in the double cream and milk.
- Pour the egg mixture over the panettone, pushing it down to soak up as much liquid as possible. Sprinkle over the demerara sugar. Bake for 20 minutes or until the top is lightly browned and the custard is just set.
- Meanwhile, preheat a cast-iron char-grill pan over a high heat for 5–10 minutes. Once hot, lay the pineapple and peaches in the pan and cook for about 1–2 minutes each side (depending on the ripeness of the fruit) or until just softened and with char-grill markings. Remove the pan from the heat and toss in the cherries, leaving them to warm through in the residual heat.
- Put the ricotta, honey and a few drops of vanilla extract (if using) in a medium bowl and stir to combine.
- Serve the pudding with a large spoonful of the sweetened ricotta and char-grilled fruit and a dusting of icing sugar. Drizzle with a little extra honey.
Once you’re done, simply sit back and enjoy your panettone & honey pudding with chargrilled fruits & ricotta and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.
More RecipesGet Inspired
Tagliatelle Alla Bolognese Di Mio NonnoTagliatelle With Bolognese
This is the real thing. The genuine ragù, as it is made in Bologna, is a mouthwatering meat sauce that includes different types of mince, including pork and beef, slowly cooked in a tomato and vegetable sauce. In Italy, this sauce is only ever served with broad, flat pasta such as tagliatelle or fettuccine and never with spaghetti.
6
Serves13
IngredientsBeef
Main IngredientZucchine e TartufoCourgettes with Truffle and Mint Dressing
This recipe sums up what this book is all about – minimum effort, maximum satisfaction! If you cannot find fresh truffles you can always use truffles preserved in jars or even truffle-flavoured olive oil.
4
Serves7
IngredientsVegetables
Main IngredientBombe Di VerdureItalian-Style Spring Rolls
One of my favourite oriental dishes has to be vegetable spring rolls and I make it so often at home that I had to include it in my book. It’s a fantastic dish to prepare when you have parties, because you can fry them in the afternoon and then reheat them in the oven ready for your guests. Ensure the vegetables are not too wet when putting them into the filo pastry, otherwise your spring rolls will...
4
Serves11
IngredientsVegetables
Main IngredientFocaccia ripienaStuffed Focaccia with Black Olives, Spinach and Mozzarella
I love this bread; it’s almost a meal in itself and could almost pass for a pizza with all the flavours I have put inside. You can be as creative as you like here and add in almost anything but the melted cheese with the strong flavour of the olives works perfectly with the spinach. This focaccia can be eaten warm or at room temperature and a slice will always be welcome in a lunchbox or on a picnic.
6
Serves10
IngredientsCheese
Main IngredientSpaghetti with Eggs, Pancetta and Pecorino RomanoSpaghetti alla Carbonara
Carbonara is the Italian word for 'charcoal burner', so some people believe this dish was first made for charcoal workers in the Apennine mountains. The general view now, though, is that it was an urban dish invented in Rome. Note that cream is not used in an authentic carbonara, so none is included below. Fettuccine or bucatini can be substituted for the more usual spaghetti.
4
Serves8
IngredientsPork
Main IngredientPetti di pollo con salsa al mascarponeChicken breasts in mascarpone sauce
Chicken is the most common source of meat in the world. Some would say it is a tasteless meat, but they haven’t tried this dish yet! This recipe was one of my favourites as a child – perhaps it’s the simplicity that appealed to me. Mascarpone cheese is a speciality of Lombardy and is used a lot in northern Italian cooking, but if you can’t find it you can replace it with a thick double...
6
Serves9
IngredientsChicken
Main Ingredient
Discuss This Recipe