Lemon Panettone dumplings in a strawberry red beet soup with mango jelly and yuzu sorbet
To learn how to make this recipe you can either read the instructions below or you can watch the video in which Chef Stefano Agostini explains how to recreate it.
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☞ The video (Italian)
♨︎ The Recipe
Yields 4 - Ingredients
160 gr Loison Lemon Panettone
20 gr pistachio nuts, ground
Fresh mint, chopped
Lime and lemon peel, grated (from 2 lemons and 2 limes)
150 gr strawberries
50 gr red beet
150 gr mango jelly
INGREDIENTS AND STEPS FOR THE YUZU SORBET
Dissolve 150 gr sugar in 350 ml water, then add 100 ml yuzu juice and 3 gr stabilizer. Blend everything and transfer to a blast chiller.
INGREDIENTS FOR THE MANGO JELLY
Dissolve 150 gr granulated sugar in 350 ml water. Add 150 gr pureed mango and 6 gr agar agar. Bring to a boil, then let cool. When the jelly is ready, blend.
Roughly chop the Lemon Panettone, then add the ground pistachios and the fresh mint. Thoroughly mix and shape into even dumplings weighing about 20 grams each.
Blend the strawberries with the red beet, then pour into a serving bowl.
Roll the Panettone dumplings into the grated lime and lemon peel, then place them in the bowl.
Garnish with drops of mango jelly and a scoop of yuzu sorbet.
Chef's tips: if you don't own a blast chiller, transfer the sorbet to a freezer, then, with the help of a whip, mix it several times. If you can’t get hold of yuzu, you can substitute with a mix of grapefruit and lemon.