Ingredients -
Large baking tray (big enough to fit a whole Pandoro sliced)
1 Pandoro
3 cups cream
4 cups milk
5 eggs
3/4 cup sugar
Vanilla (bustina, pod or essence)
About 100gr butter (chopped and placed on top before baking)
Cook on 160c for an hour
Watch instagram reel for method click here
I am just loving the summery combinations of mango and coconut at the moment and we just grabbed a whole lot of lemons from a close by tree so I’m putting them to good use in a lot of my cooking. Enjoy these gorgeous Panna Cotta pots- perfect for your Christmas table this year. Use any jar you recycle, even if they are odd sizes ….all the cuter I say!
PANNA COTTA
PANNA COTTA
600 ml fresh cream
12gr gelatin powder (if you like it more soft just use 8 gr powder)
120g sugar
1 sachet vanillina
Rind of a lemon
Mango topping-
2 ripe mangoes
Juice of a lemon
2 tablespoons sugar
Melt the sugar and vanilla in the cream over a low heat. Turn off heat and add the gelatine powder. Whisk through. Add the lemon rind. Pour into glasses and allow to cool before putting in fridge to set.
For the mango topping put everything into the pan and bring to the boil gently until the liquid has evaporated and the mango is cooked. Allow to cool. Top the panna cotta and sprinkle with coconut (or not).
WATCH my instagram reel here to follow the method https://www.instagram.com/the_little_italian_school/
PETRALI - DOLCI NATALIZI - Italian Christmas Sweets
Ingredients
250gr 00 Flour
75gr Sugar
75gr Lard
3 egg yolks
1 x satchel vanilla
pinch of salt
zest of a lemon
(a little bit of water if too crumbly)
175gr dried figs (ground)
75gr toasted almonds (ground)
150gr walnuts (ground)
1/4 cup vin cotto
Squeeze of honey
Teaspoon of cocoa powder
Teaspoon cinamon
Rind of an orange (or a lemon if you don’t have an orange)
NB mixture should be firm and easy to roll into balls to use for filling. Pastry should rest for half hour in fridge.
WATCH THE METHOD HERE. Cook on around 180c until golden
