for 8 portions

Parfait

2	fresh egg yolks
1 tbsp	sugar
2 dl	full cream, beaten until stiff
2	panettoncini (approx. 180 g), roughly chopped
2	fresh egg whites
1 pinch	salt
1 tbsp	sugar

Toasted panettoncino

1	panettoncino (approx. 90 g)
1 tbsp	olive oil
1 tbsp	icing sugar

Orange sauce

1	organic orange, zest thinly peeled and cut into thin strips, use all of the juice
2 tbsp	maple syrup
5 tbsp	bitter orange marmalade

How it's done

Parfait

Beat together the egg yolks and sugar using the whisk on a hand mixer until the mixture becomes lighter in colour. Carefully fold the whipped cream and panettoncino into the mixture. Beat the egg whites with the salt until stiff, add the sugar, continue beating until the egg whites turn glossy, carefully fold into the mixture using a rubber spatula. Transfer the mixture to the prepared tin, cover and freeze for approx. 4 hrs.

Toasted panettoncino

Place the pieces of panettoncino on a tray lined with baking paper, brush with oil and dust with icing sugar.

Bake for approx. 7 mins. in the centre of an oven preheated to 180°C.

Orange sauce

Bring the orange juice and maple syrup to the boil in a stainless steel pan. Add the orange peel, simmer for approx. 5 mins., strain, return the liquid to the pan, set aside the orange peel. Add the orange jam to the liquid, bring to the boil while stirring, turn down the heat, reduce the sauce a little, return the peel to the pan. Serve the sauce with the parfait.

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