Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Panettoncini
Orange sauce
Meringue topping
How it's done
Panettoncini
Spread the ice cream over the slices of panettoncini. Put the panettoncini back together, cover and freeze for approx. 1 hr.
Orange sauce
Bring the orange zest, juice and preserving sugar to the boil, simmer for approx. 20 mins. and leave to cool. Stir in the amaretto.
Meringue topping
Beat the egg white with the salt until stiff. Add half the sugar and continue beating until the mixture turns glossy. Add the remainder of the sugar, briefly continue beating. Remove the panettoncini from the freezer, transfer to a baking tray lined with baking paper. Spread the egg white over the top using a spoon.
To cook the meringue
Approx. 2 mins. in the centre of an oven preheated to 240 °C (top heat). Remove, cut in half, serve immediately with the orange sauce.
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