Are you ready for New Year's Eve dinner? If you haven't thought about dessert yet, here's the perfect recipe!
Our friend Cristina thought of these single portions, as simple to make as they are spectacular with all those layers of soft Panettone Liquorice and Saffron alternating with creamy zabaglione with moscato flavor and an cascade of saffron stigmas!
The recipe
- Ingredients
- 4 servings
- 1 Liquorice and Saffron Panettone
- 4 egg yolks (very fresh)
- 4 tablespoons of granulated sugar (about 100 g)
- 8 tablespoons of Moscato wine
- 250 g of fresh cream
- saffron stigmas
Directions
In a bowl suitable for cooking in a bain-marie, mix the egg yolks with the sugar with a hand whisk until they become frothy and creamy. Add the wine gradually, mixing well.
Place the bowl on a pot with water and transfer everything to the heat, for cooking in a bain-marie, stirring constantly: initially the mixture will start to swell and be foamy, in a short time it will thicken: it will take about 4/5 minutes.
Let the cream cool and transfer it to the fridge covered in contact film.
Whip the fresh cream very firm with an electric whisk. Take the cooled eggnog base again and first incorporate a little cream and then gradually add the remaining cream: you will get a nice and very creamy mixture (you won't resist tasting it!). Store in the fridge until use. Transfer it in a pastry bag.
Whip the fresh cream very firm with an electric whisk. Take the cooled eggnog base again and first incorporate a little cream and then gradually add the remaining cream: you will get a nice and very creamy mixture (you won't resist tasting it!). Store in the fridge until use. Transfer it to a sac-à-poche with a French starry tip.
Let's have fun interspersing each layer with the cream and on the final layer, sprinkle a generous handful of saffron stigmas.
