Her personal touch comes from the addition of her Sabayon Cream, the softest mousse one can dunk a nice slice of Panettone in
Maria Grazia Soncini, likes serving the guests at her Michelin-starred restaurant La Capanna di Eraclio Classic Panettone, simply as it is, in the most traditional way accompanied by a superb Sabayon.
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To learn how to make this delectable mousse, you can either read the instructions below or you can watch the video in which Chef Maria Grazia Soncini explains how to recreate it.
- 6 servings
- Loison Classic Panettone
- 6 egg yolks
- 75 g granulated sugar
- 140 g Marsala wine
Whip the egg yolks with the sugar, then add the Marsala wine and mix well.
Cook in a double boiler until the cream reaches a fine frothy consistency, then transfer the container to a large bowl filled with water and ice.
It is necessary to cool the sabayon cream down so to stop it from continuing to cook and from thickening too much.
Divide the sabayon cream into 6 bowls and serve each with a nice slice of Panettone to dunk in.