This month, Chef Andrea Rossetti surprises us with a yummy recipe featuring sharp and intriguing flavors. His Panettone, licorice, marshmallow and lemon ice is a combination of temperatures and textures, going from creamy to crunchy, all the while preserving the discreet and fragrant presence of the ChamomilePanettone.
To learn how to make this recipe, you can either read the instructions below or you can watch the video (Italian) in which Chef Rossetti explains how to recreate it.
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☞ THE VIDEO (Italian)
♨︎ THE RECIPE
FOR THE LICORICE CREAM
100 g lemon juice
40 g sugar
50 g licorice liqueur
1 gelatin sheet
120 g butter, softened (40° C)
In a saucepan, mix the lemon juice with the eggs, sugar and liqueur. Bring to 85° C. Add the gelatin sheet previously soaked in water and ice. When the mixture is lukewarm, add the butter, blend and allow to cool in the fridge.
FOR THE LEMON MARSHMALLOW
20 g gelatin
100 g egg whites
90 ml water
100 g glucose
200 g granulated sugar
60 g cornstarch
10 g citric acid
100 g powdered sugar
Soak the gelatin in water and ice. Beat the egg whites until stiff. Prepare a syrup with the water, glucose and granulated sugar. Bring to a temperature of 115° C. Pour the syrup into the egg whites while the mixing bowl is still spinning and, immediately after that, add the gelatin. Continue whipping until the mass becomes cold.
Mix the cornstarch, citric acid and powdered sugar, then sprinkle this on a baking sheet. With the help of a pastry bag, form the egg white mixture into rolls, lining them on the cornstarch mix. Sprinkle the rolls with more of the cornstarch mix. Set aside.
FOR THE LEMON ICE
400 g frozen lemon juice, divided into cubes
60 g sugar
20 ml Limoncello (lemon liqueur)
Put half of the lemon juice cubes in the blender, add the sugar and the liqueur and blend. Add the remaining ice cubes and blend again. Freeze.
Cut an even slice of Chamomile Panettone. With a pastry bag, arrange tufts of licorice cream on the slice. On the side, place a lemon marshmallow roll and a scoop of lemon ice. Garnish with mint leaves.