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
Panettone
Vino dolce zabaglione
Utensils
For a cake tin approx. 20 cm diameter, brushed with a little oil and lined with cling film
How it's done
Panettone
Heat the butter in a non-stick frying pan. Toast the panettone for approx. 1 min. on each side, serve on plates.
Vino dolce zabaglione
Using the whisk on a mixer, beat the egg yolks, sugar, orange zest and cornflour in a thin-sided bowl until the mixture becomes lighter in colour. Mix in the wine. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Continue to whisk the mixture for approx. 8 mins. until the zabaglione is frothy and traces form when it is stirred. Remove the bowl from the heat, briefly continue whisking. Plate up the zabaglione with the warm panettone, serve immediately.
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