Panettone with Recioto della Valpolicella DOCG eggnog
Ingredients
Ingredients for 4 people
1 Artisan Panettone
Butter
2 egg yolks
100 g sugar
Orange peel
100 ml of Recioto della Valpolicella DOCG
Instructions
Category
Dessert
Preparation time
40 mins
Process
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.