What to do
with the Christmas Panettone....
Slice and butter, soak in a frothy mix of eggs, sugar, milk and cream.
Bake gently until slightly crisp on top and soft and gentle below.
Eat for Sunday supper with silver spoons and a drizzle of cream.
On Monday morning slice and toast the remainder for breakfast. Enjoy the taste of salty butter as it mingles with the candied peel, gentle spice and sweet bread. Perfect with coffee.
Good job I only have a Panetonne once a year!
with the Christmas Panettone....
Slice and butter, soak in a frothy mix of eggs, sugar, milk and cream.
Bake gently until slightly crisp on top and soft and gentle below.
Eat for Sunday supper with silver spoons and a drizzle of cream.
On Monday morning slice and toast the remainder for breakfast. Enjoy the taste of salty butter as it mingles with the candied peel, gentle spice and sweet bread. Perfect with coffee.
Good job I only have a Panetonne once a year!
Comments
Happy New Year!
Kate
Gorgeous.
I used to be famous for my recipe in the village; every party going I was asked to supply a large one for pudding (dessert). I bought several for Christmas which would last me all year.
Now I can't have dairy anymore, so my lovely pudding is out of bounds for me and I no longer make it for others either.
I love panettone. Far too much for my own good.
that looks fantastic. And I don't even like Panettone...
K x
Happy 2011!!!