This recipe is the most immediate way to recycle panettone left over from the holidays.
Today’s dessert was made 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 of 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
The recipe
- Ingredients
- 2 servings
- For the lemon custard (doses for 2 cups with a diameter of 10 cm high 6)
- 2 yolks
- 4 tablespoons of white sugar
- 2 tablespoons of corn starch
- 250 ml oat milk
- lemon zest (yellow part only)
Directions
Mix the egg yolks and sugar with a whisk, then add the sifted starch a little at a time to form a creamy sauce.
Slowly add the milk while continuing to mix so as not to form lumps.
Light the fire, add the lemon zest and bring to the boil, taking care to stir constantly.
When the cream starts to simmer, lower the gas and continue cooking for 2 or 3 minutes. Remove from the heat and let it cool down, then pour into a sac à poche.
With a pastry cutter, cut the slices of panettone and make a layer in a cup, pour the cream and cover with another layer of panettone. Finish with a layer of cream and then decorate with the winter cherry.
Store in the fridge and take it out half an hour before serving.
