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, aka Shanty La Gatta, a great lover of cooking, photography and her cats: “I take photos to capture emotions that speak about me… they tell of my great love for cats, for nature and for desserts!”.
In addition to her creativity, her recipes are designed to be easily replicable and lactose-free like these delicious cups of Panettone with chocolate and salted caramel and soft custard: good to taste and beautiful to look at thanks to the final touch given by the alchechengi.
The recipe
- Ingredients
- 2 servings
- For the lemon custard (dose for 2 cups with a diameter of 10 cm and a height of 6)
- 2 egg yolks
- 4 tablespoons of white sugar
- 2 tablespoons cornstarch
- 250 ml oat milk
- lemon zest (yellow part only)
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 half an hour before serving.
