A delicious way to enjoy the Panettone...
Time:
40 minutes + 5 h
Portions:
4 mini cakes
Panettone
Creamy Sorbissimo Jelly
400 gr Sorbissimo Crema di Caffè
9 gr edible jelly
Ganache of dark chocolate
250 gr dark chocolate
200 ml vegetable cream
20 gr butter
First, prepare the creamy jelly
Put the jelly in cold water for 10 minutes.
Warm in a small pot the Sorbissimo Crema di Caffe', it will never be hotter than 65°. Once warmed, dissolve the jelly in Sorbissimo, put it in a pan, cool it and put in the fridge for 4 hours.
Ganache of dark chocolate
Chop the dark chocolate. In a pan, warm the cream, add the chocolate and blend it. Add the butter and blend again.
Cool it until it can be used as decoration.
Panettone
Slice the Panettone in discs with diametr of 7/8 cm. Put it in the oven for 3 minutes at 160°.
If you like, put cinnamone on the slices.
Composition
Make four discs of the jelly.
In every dish put 2 discs of Panettone filled with one of Sorbissimo jelly. Decorate with a lot of dark chocolate ganache.
Put the minicakes in the frige for one hour before serving.
Enjoy
