Panettone with Recioto della Valpolicella DOCG eggnog


Ingredients for 4 people

1 Artisan Panettone


2 egg yolks

100 g sugar

Orange peel

100 ml of Recioto della Valpolicella DOCG




Preparation time

40 mins


Cut the panettone into regular slices. Heat the butter on a nonstick pan. Toast the panettone slices until they are golden brown and slightly crispy on the edges. Meanwhile, beat the egg yolks with the sugar and orange zest in a bowl, using a whisk or electric mixer. The mixture should be clear. Now add the Recioto della Valpolicella DOCG slowly, stirring gently from the bottom upwards. Place the bowl in a bain-marie, taking care that it does not come into contact with the water so as not to risk the eggnog sticking. Continue stirring until the eggnog is frothy and firm, approximately 6-7 minutes. Remove the bowl from the bain-marie and continue stirring for a few minutes. Serve the panettone on a dessert plate, pouring the still-warm eggnog over it.

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