Do you have leftover Veneziana and are you running out of ideas? Here is a delicious recipe to reuse it in the form of pudding!
Federica Cegalin, author of the cooking blog “Il profumo del déjà vu” has prepared the “ Veneziana Pudding with pears and pecans” full of intense scents and spices, thanks to the spicy chocolate Veneziana.
Made in Loison recipes are “smart” ideas for using panettone in a simple and creative way, creating new sweet and savory dishes.
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For this dish, you can read the instructions below or follow the video-recipe.
- - 700 g of chocolate and spices Veneziana
- 1 ripe pear
- 3 eggs
- 100 g of dark chocolate (in drops, grains or lozenges)
- 300 ml of fresh cream
- 250 ml of whole milk
- 150 g of caster sugar
- 1 organic orange
- 50 g of pecans
- Vanilla extract to taste
- Maple syrup to taste
- Butter to taste
- Brown sugar to taste
- Black pepper grains to taste
In a bowl pour the milk, fresh cream, sugar. Stir, add the vanilla extract, maple syrup and grate the orange peel.
Pound peppercorns in a mortar or use ground pepper. Separately, beat the eggs and add them to the mixture. Place in the refrigerator and let the mixture rest for 12 hours.
Slice the Veneziana and the pear into thin slices.
Generously butter a baking dish, arrange the slices of Veneziana alternating with the pear slices. Take the mixture from the refrigerator and pour it into the baking dish.
Use a knife to dice up the pecans and spread them over the pudding along with some brown sugar.
Preheat oven to 170°C static mode. In the meantime, sprinkle with brown sugar and butter and bake for 40 minutes. Remove from oven and cool for 10 minutes.
Arrange some pear slices on a plate and serve the pudding with a dusting of powdered sugar.