chardonnay

chardonnay

There are recipes that do not need an introduction or an explanation. There are recipes that can only be described by the feeling that you get from the first forkful. Recipes as it is sometimes better to say something about, and let people understand for themselves. Recipes you just have to do!

Panettone a la Francesco Mazzei. It was heaven. And the silence of my guests pane health and chriscmitchell after their first mouthful that night was the best proof ever!

Francesco, you are a genius.

Panettone – Served 8 / 10 (Recipe courtesy of Francesco Mazzei from L’Anima) Light mascarpone cheese fløde100g æggeblommer100g sukker1 vanilla mascarpone pod350g ost50g cocoa powder

Mix egg yolks with sugar, cocoa and vanillefør you add mascarpone ost.Bland until it has a smooth texture.

Zabayon & Mascarpone cheese fløde200g Marsala100g æggeblommer100g sukker30g majsmel300g mascarpone

Cook Marsala wine. Meanwhile, mix egg yolks, sugar and corn flour together and then add the Marsala and bring to a boil. Let the mixture cool before adding the mascarpone. Whisk mixture until smooth and creamy.

Carefully cut he rounded the top of Panettone without breaking it, and set aside. Cut the remaining Panettone in four equal round slices and wet each slice with Marsala wine. Take the bottom plate and put a layer of Zabayone cream over the cut side of the cake before adding the second slice and layer it with a light mascarpone cream. Repeat with the other two discs before the top slice on top. Let cake cool in the fridge for about 30 minutes.

Meanwhile, make chocolate glaze.

Chocolate glasur225g dark chokolade125g mælkechokolade50g piskefløde150g mælk40g butter

Boil the cream and milk together. Then add the chopped chocolate and at the end add the soft butter and mix well. ~ Take Panetonne chilled from the refrigerator and pour glaze over top.

There are recipes that do not need an introduction or an explanation. There are recipes that can only be described by the feeling that you get from the first forkful. Recipes as it is sometimes better to say something about, and let people understand for themselves. Recipes you just have to do!

Panettone a la Francesco Mazzei. It was heaven. And the silence of my guests pane health and chriscmitchell after their first mouthful that night was the best proof ever!

Francesco, you are a genius.

Panettone – Served 8 / 10 red wine (Recipe courtesy of Francesco Mazzei from L’Anima) Light mascarpone cheese fløde100g æggeblommer100g sukker1 vanilla mascarpone pod350g ost50g cocoa powder

Mix egg yolks with sugar, cocoa and vanillefør you add mascarpone ost.Bland until it has a smooth texture.

Zabayon & Mascarpone cheese fløde200g Marsala100g æggeblommer100g sukker30g majsmel300g mascarpone

Cook Marsala wine. Meanwhile, mix egg yolks, sugar and corn flour together and then add the Marsala and bring to a boil. Let the mixture cool before adding the mascarpone. Whisk mixture until smooth and creamy.

Carefully cut he rounded the top of Panettone without red wine breaking it, and set aside. Cut the remaining Panettone in four equal round slices and wet each slice with Marsala wine. Take the bottom plate and put a layer of Zabayone cream over the cut side of the cake before adding the second slice and layer it with a light mascarpone cream. Repeat with the other two discs before the top slice on top. Let cake cool in the fridge for about 30 minutes.

Meanwhile, make chocolate glaze.

Chocolate glasur225g dark chokolade125g mælkechokolade50g piskefløde150g mælk40g butter

Boil the cream and milk together. Then add red wine the chopped chocolate and at the end add the soft butter and mix well. ~ Take Panetonne chilled from the refrigerator and pour glaze over top.