Among the many alternatives, this recipe is the most immediate way to repurpose leftover panettone from the holidays.
Today’s recipe was created by my friend Sara Randazzo, known as Shanty La Gatta, a great lover of cooking, photography, and her cats: “I take photos to capture emotions that speak of me… they tell of my great love for cats, nature, and sweets!”
In addition to her creativity, her recipes are designed to be easily replicable and lactose-free, like these delicious Chocolate Panettone Cups with salted caramel and soft custard cream: delicious to taste and beautiful to look at, thanks to the final touch given by the physalis.
The recipe
- Ingredients
- 2 servings
- For the lemon custard cream (quantities for 2 cups with a 10 cm diameter and 6 cm height):
- 2 egg yolks
- 4 tablespoons of white sugar
- 2 tablespoons of cornstarch
- 250 ml oat milk
- Lemon zest (only the yellow part)
Directions
Whisk the egg yolks and sugar together, then gradually add the sifted cornstarch until you form a creamy mixture.
Add the milk in a slow stream, continuing to stir to prevent lumps from forming.
Turn on the heat, add the lemon zest, and bring to a boil, making sure to stir constantly.
When the cream begins to simmer, lower the heat and continue cooking for 2 or 3 minutes. Remove from the heat and let it cool, then transfer to a piping bag.
Using a cookie cutter, cut the slices of panettone and create a layer in a bowl. Pour the cream over it and cover with another layer of panettone. Finish with a layer of cream and then decorate with physalis.
Store in the fridge and take it out about half an hour before serving.
