Panettone Stuffed With Ricotta and "Winter Dream" Fruit Preserve

Panettone farcito alla ricotta e composta "Sogno Invernale" Alpe Pragas

INGREDIENTS

  • 1 panettone (500g)
  • 1 jar of fruit preserve “Winter Dream” (335g)
  • 250g ricotta
  • 150ml fresh double cream
  • 2 tablespoons sugar
  • Red currants and rosemary twigs, for decoration

METHOD

  1. Press the ricotta through a fine sieve twice, using the back of a spoon – this makes it extra smooth and creamy.
  2. Whip the double cream until stiff using a hand mixer. In a separate bowl, stir the ricotta with a tablespoon of sugar, then gently fold in the whipped cream.
  3. Slice the panettone horizontally into four even layers. Spread each layer first with the ricotta cream, then with a little fruit preserve.
  4. Reassemble the panettone, then decorate with sprigs of fresh redcurrants and small rosemary twigs. Lightly dust them with the remaining sugar to create a frosted, wintry effect.


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