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Panettone Flambé

December 5, 2014

It is an ancient tradition of Milan to save a slice of Christmas Panettone and have it on February 3rd in celebration of St. Blaise. On that day, which marks the end of the great cold season, people used to toast a slice of Panettone, dust it with powdered sugar and divide it among their guests as a symbol of good wishes. This can be the inspiration for a special dessert.


Take a slice of Loison Classic Panettone and toast it in a lightly buttered pan until a crust is formed on both sides. Then pour liquor on it - such as Grand Marnier - and flambé it.

Dust it with powdered sugar and serve.

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