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 with Panettone croutons and cranberry & orange coulis
Author: Marianne Weekes
Recipe type: Dessert
- 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.
: I was sent the Crosta & Mollica products for the purpose of this post.
One sweet thing I bought for the Christmas season is a Panettone, it reminds me of my time in Italy when we would have a Panettone and a Pandoro to share over the festive season. Some come in the most beautiful tins and my favourite of all time has to be the Tre Marie.
Pandoro originates from Verona and is a light fluffy sponge baked in a tall star shaped tin and dusted with icing sugar before serving. We’d always open one on New Year’s Eve to serve with the Spumante.
Panettone is a light, round sponge with a dome shaped top. It has lots of candied fruit in it and can also be found with chocolate inside or other flavourings.
Anyway, I bought one and never got round to opening it so it’s sitting in the cupboard in a box unused. So here’s what I’m going to do, I’m going to make two Panettone bread and butter puddings and I’m going to freeze one for another time! Genius idea.
One thing I’ll be looking into this year is investing in a freezer. I’d like to stick it in the garage as our kitchen is already packed to the hilt. I really think we’d make great use of it, I can see me making double of our favourite recipes and freezing half for another time. Imagine the convenience? Take out of freezer the night before to defrost and re heat for dinner, not to mention an extra loaf in there to save late night runs up to the local shop.
Beko have brought out a freezer that can survive in colder temperatures thanks to the Freezer Guard. This means the compressor won’t fail in freezing temperatures in the garage, conservatory or outbuilding. For around £250 this could be an excellent investment, I just need to convince the husband now ;)
Panettone bread and butter pudding
Author: Marianne Weekes
Recipe type: Dessert
- 50g butter
- 250g panettone cut into 6 slices
- 2 eggs
- 142ml carton double cream
- 225ml milk
- 1 tsp vanilla extract
- 2 tbsp caster sugar
- 3 tbsps mixed peel
- icing sugar, for sprinkling
- softly whipped cream, to serve
- Preheat the oven to 160C/gas 3/fan 140C and grease a 850ml/1½ pint shallow baking dish with butter.
- Cut the Panettone into wedges. Butter the slices lightly with the rest of the butter. Lay the slices slightly overlapping to fill the dish.
- Sprinkle the candied peel over.
- In a bowl, whisk together the eggs, cream, milk, vanilla extract and sugar and pour evenly over the Panettone.
- Bake for 35 minutes until the pudding is just set - it should be yellow inside and nicely browned on top.
- Dust with icing sugar and serve with double cream.