White chocolate mousse with Panettone croutons and a cranberry & orange coulis
One of my favourite Italian foodie Christmas traditions is Panettone, I really can’t tell you how delicious it is in words. Suffice to say that once you cut into it and taste a bit you’ll be right back for some more. Panettone is like a soft bread mixture that is flavoured with fruit; it’s a cross between a bun and a brioche. It is also the major ingredient for my easy white chocolate mousse recipe.
I have been sent a Panettone by the Italian company Crosta & Mollica, along with some other products like the Pandoro – New Year’s Eve speciality and a couple of their jams. I was asked to come up with a recipe on how else Panettone could be eaten.
It was whilst I was chatting with my son Tommy that I mentioned this project and he shared one of his favourite recipes that he makes this time of year at Hotel Eghel for their guests, a white chocolate mousse with Panettone croutons.
He sold it to me and so I started researching the best way to make my fabulous dessert. It was a huge success and very easy and quick to make. Perfect if you have people round and want to impress them plus you can make it in advance as it needs a couple of hours in the fridge before serving.
- White chocolate mousse
- 1 tbsp skimmed milk
- 150g white chocolate
- 300g double cream
- Panettone sliced and diced
- Cranberry & orange coulis
- 300g cranberries
- 500ml orange juice
- 60g sugar
- I added a tbsp of Crosta & Mollica's fig jam
- Break the white chocolate into cubes and melt in a pot over a saucepan of boiling water OR in the microwave but only in 30 second bursts as white chocolate will burn if over heated.
- Add the milk and combine well, leave to cool to room temperature.
- Place the cubes of panettone on a baking tray and put in an oven at 160C for five minutes at a time checking until they crisp up and become crunchy.
- Beat half of the cream until soft peaks form.
- Once the chocolate has cooled add the other half of double cream and combine well.
- Add the chocolate mixture to the beaten cream and fold in well.
- Place all the coulis ingredients in a saucepan and bring to the boil.
- Turn down to simmer and continue until all of the cranberries are broken down.
- Puree and cool.
- To Serve:
- Place some croutons at the bottom of a glass, soak with a tbsp of coulis.
- Add a dollop of white chocolate mousse on top.
- Scatter more croutons and drizzle with coulis.
- Place in the fridge for a couple of hours before serving.