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Andrea Rossetti - Loison Chamomile Panettone with Licorice Cream, Marshmallow & Lemon Ice

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 Chamomile Panettone.

 

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.

 

To learn more about Andrea Rossetti, click here. Remember to subscribe to our YouTube Channel for the latest video recipes from our Chef Friends!

 

☞ THE VIDEO (Italian)

 

 

 

 

♨︎ THE RECIPE

 

Serves 4

Ingredients

 

FOR THE LICORICE CREAM

  • 100 g lemon juice
  • 2 eggs
  • 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)
  • Mint leaves

 

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.

 

PLATING

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.

 

 

★ THE GALLERY

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