Joyce wrote:
> We've been given a large pannetone which is going to take ages to eat as it is. Are there any
> recipes that it can be used in?
>
> I never know whether it is treated as a cake or a bread.
>
> Joyce
>
>
If you already cut the panettone, well all those options: pudding, dipping, are great. If you have a
whole panettone there are sevaral recipes you want to try. An excellent one comes to my mind:
Carve the panettone from the bottom. Reserve a slice to close it afterward. Soak the inside with
Cointreau. Mix the crumbs with zabaglione cream. Put the mix back into the cavity. Place the slice
back to close the opening. Pour on top a chocolate ganache. Superyummy!
Ciao, Anna Maria
www.annamariavolpi.com