A quick and delicious recipe thanks to the touch of the Panettone powder, ideal for reusing the advanced slice.
Stefano Agostini, chef of the Restaurant 1994 in Padua, this month prepared to us his Apricot Ricotta Bonbons covered in white chocolate and Loison Classic Panettone Powder
To learn more about Stefano Agostini, click here.
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To learn how to make this dish, you can either read the instructions below or you can watch the video in which Chef Agostini explains how to recreate it.
- 4 servings
- 200 grams dried apricots, rehydrated
- 500 gr ricotta cheese
- 100 gr powdered sugar
- 300 gr white chocolate, melted
- 300 gr Loison Classic Panettone Powder
Chop the apricots, then fold in the sugar and the ricotta cheese.
Shape into small balls and refrigerate for an hour.
Dip the bonbons in the melted chocolate and coat with the Panettone Powder.
Allow to solidify, then serve as a mini-dessert or as a snack.