Panettone with orange sorbet

Panettone with orange sorbet

Total: 5 hr 40 Min. | Active: 40 Min.
Nutritional value / person: 532 kcal
, Fat: 11 g
, Carbohydrate: 100 g
, Protein: 7 g


4 people


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


4 organic oranges

Orange sorbet

2 dl water
140 g sugar
¼ tsp allspice (e.g. Fine Food Jamaican Piment)
2 organic oranges, grated zest and the juice

To serve

400 g Fine Food Panettone cioccolato e amaretto, cut into slices
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For a cake tin approx. 20 cm diameter, brushed with a little oil and lined with cling film

How it's done

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Slice a lid approx. 2 cm thick off the top of each orange. Carefully loosen the flesh from the oranges using a spoon, empty into a bowl. Cover and freeze the orange skins and lids for approx. 4 hrs. or overnight.

Orange sorbet

Mash the flesh with a fork, pass through a sieve into a measuring cup (produces approx. 300 ml of juice). Bring the water, sugar and allspice to the boil in a pan, then reduce the heat and simmer for approx. 2 mins., allow the syrup to cool slightly. Add the orange zest and juice to the syrup along with the retained orange juice, mix. Pour the orange syrup into a wide stainless steel bowl, freeze the mixture for approx. 3 hrs., stirring thoroughly 4 times. Transfer the sorbet to the frozen orange skins, place the lids on top, freeze for a further 2 hrs.

To serve

Plate up the panettone with the orange sorbet, serve immediately.

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