Panettone trifles Recipe
Ingredients
4 gold-strength gelatine leaves (see note)
Pared rind of 1 orange
3 cups (750ml) cranberry juice
1 cinnamon quill
2/3 cup (150g) caster sugar
250g punnet raspberries
2 egg yolks
1 cup (250g) mascarpone
1/4 cup (60ml) amaretto
200g panettone (see note)
300ml thickened cream
1/3 cup (35g) each shaved white and dark chocolate
Panettone trifles Recipe
Method
Step 1
Soak the gelatine in cold water for 5 minutes to soften.
Step 2
Meanwhile, place orange rind, cranberry juice, cinnamon and 1/3 cup (75g) sugar in a pan over low heat, stirring to dissolve sugar. Squeeze excess water from the gelatine, then add gelatine to the warm cranberry liquid, stirring to dissolve. Cool, then transfer to a jug and chill for 30 minutes or until mixture has just started to set.
Step 3
Divide the raspberries among 6 serving glasses or bowls and pour the cranberry jelly over the top. Place in the fridge and chill for 2-3 hours until firm.
Step 4
Meanwhile, beat egg yolks, mascarpone and remaining 1/3 cup (75g) sugar with electric beaters until thick and pale. Stir through the amaretto. Chop panettone into small pieces and fold through. Spoon the mascarpone mixture over the cranberry jellies.
Step 5
Whisk thickened cream to soft peaks and spoon on top of the trifles. Scatter each trifle with shaved white and dark chocolate, and serve.
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