In the panorama of gluttonous delights, panettone makes its way boldly into the summer, too!

An alternative way to enjoy panettone during the summer months takes shape with this idea from Alessandro Granieri, chef of the Qubò restaurant in Costabissara (Vi), also made special for its very “fine dining” presentation.

The stars are Nerosale panettone, chocolate and salted caramel, combined with Sbrisola Nera. It is rounded off with a fresh passion fruit ice cream and Namelaka, a particularly soft cream born of the creativity of a Japanese pastry chef (Namelaka means ultra-creamy).

The recipe
  •  
  • Ingredients
  • Nerosale panettone with chocolate and salted caramel
  • Sbrisola nera
  • Passion fruit ice cream
  • Namelaka (white chocolate, mascarpone and spreadable cheese)
  • Basil leaves for decoration
 
Directions
Crumble the sbrisola to simulate earth and outline a circle on a riser (but if you prefer you can also put a contrasting light-bottomed plate).
Decorate with tufts of Namelaka (inserted in the sac à poche), made with white chocolate, mascarpone and spreadable cheese.
Top with hand-cracked Nerosale panettone and a few quenelles of passion fruit ice cream; finally decorate with a few basil leaves.
Discover Loison's 3 summer recipes in this video!
We would like to thank Nicola Donadello, owner of Qubò for the collaboration, and his Chef Alessandro Granieri... who with so much passion creates new ideas for all our Gourmet friends and customers!
 
 
  • Ingredients
  • Nerosale panettone with chocolate and salted caramel
  • Sbrisola nera
  • Passion fruit ice cream
  • Namelaka (white chocolate, mascarpone and spreadable cheese)
  • Basil leaves for decoration