3 Aug 2022
COMPOSITION
- Panettone slice
- Salty Amber Caramel
- Panettone slice
- Amber Mousse Orange
- Amber Glaze
- Decoration
INGREDIENTS
WORKING METHOD
Panettone Classico
Salty Amber Caramel
Amber Mousse Orange
Amber glaze
Decoration
Panettone Classico
See Panettone Classico recipe sheet
Salty Amber Caramel
Bring the cream and glucose to a boil. Make a caramel with the sugar and the water. Deglaze the caramel with the warm cream. Rescale this composition and add water, when necessary, until it reaches 500 g total weight. Pour onto the Belcolade Selection Amber Cacao-Trace chocolate drops and add the soft butter and salt. Mix with an immersion blender. Leave to cool down.
Pipe on the panettone slice (ring 16 cm diameter) a layer of the salted caramel and put on top a 2nd panettone layer.
Put in a blast freezer.
Amber Mousse Orange
Mix water and gelatine powder. Make an anglaise with the milk, the cream (101 g), the egg yolk, the sugar and the orange peel. Heat this up to 85°C. Add the pre-soaked gelatine and pour the mixture over the Belcolade Selection Amber Cacao-Trace chocolate drops. Make an emulsion and blend with an immersion blender. Add the semi whipped cream (357 g).
Put the 2 panettone slices with salted caramel in between in a ring of 18 cm. Fill the ring with the mousse and put in a blast freezer.
Panettone Classico
See Panettone Classico recipe sheet
Amber glaze
Mix gelatine powder with cold water. Heat up the milk and glucose. Pour onto the chocolate. Add the pre-soaked gelatine to the chocolate mixture and mix in the Puratos Miroir Glassage Neutre. Homogenise with a immersion blender and avoid incorporation of air bubbles. Leave to crystallize overnight.
Apply the glaze at 38°C on a frozen mousse cake.
Decoration
Use small cookie crumbs and milk chocolate figures to decorate.
