Retrieve pandoro and panettone
Instructions
The recovery of the panettone and pandoro is a teaching of my grandmother Annetta. Today more than yesterday in holiday panettone and pandoro abound in each House and after a while the boys fed up of eating them. Not to throw them away are two cases:
1) or eat them all of us moms, then deal with the scales:-(
2) or distribute evenly the calories with the family and with friends:-)
So if you want to try, we transform panettone and pandoro in a great zuppa inglese.
Rosanna
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Zuppa inglese
Step 1-Prepare a good custard
For 3/4 people (the dose should be increased depending on the amount of trifle that you want to prepare)
Milk: half a litre
Sugar: 80 grams
Farina: 80 grams
Eggs: 3 egg yolks (keep aside the egg white)
Lemon zest only
1 pinch salt
Procedure
Beat egg yolks well with sugar. Add gradually the flour with a pinch of salt. Dissolve all with gradual addition of half a litre of milk. Together with a piece of lemon peel. Pour the mixture into a saucepan with nonstick Fund and put it on the fire. Keep on stirring occasionally by removing the Pan from the heat, when the mixture begins to stiffen, so give yourself time to mix well and make it smooth. As soon as the cream starts to boil immediately levatela by fire, remove the lemon zest, and place to cool.
2-Step with our panettone or pandoro prepare the zuppa inglese
For 3/4 people
Panettone or pandoro: about 300 grams
Custard
Rum and alkermes
Icing sugar: 60 grams
2 egg whites
Procedure
Cut the panettone or pandoro slices 4 cm high. Catch a fire-resistant baking dish and coat the bottom with a layer of custard. Place a layer of slices of panettone or pandoro, in rum soaked. Spread a layer of pastry cream, then place another layer of slices of panettone or pandoro and soak alkermes. Do so by alternating cream and panettone or pandoro and finish coating everything with a layer of custard.
Take the egg whites you have put aside for the preparation of custard, and mount them in the snow until they are nicely firm. Join stirring very gently 90 grams of sugar and spread in the trifle, then sprinkled with sugar and put the whole thing in the oven, on the intermediate shelf over low heat 100/120° in grill mode, until the meringue is golden brown (gas oven). Remove from oven and allow to cool (the dessert is served cold).
