Panettone 4 kg
Online Price
29 in stock
A classic for large tables.
48 hours of rising, 3 hours of baking and another 24 hours of resting before being stored in its case.
Entirely handmade for a unique cake made even more special by the scents that remain imprisoned inside thanks to the product's size and slow baking.
Its dough is the same as that of the classic Panettone, with orange and candied citron inside and raisins.
Product available from October through Christmas.
SHELF LIFE
Product shelf life (shelf life): 120 days.
INGREDIENTS
NUTRITIONAL TABLE
Nutritional values (per 100g of product)
Nutritional information
Energy/Energy 373 kcal - 1562 kj
Fat / Fat 17 g
of which saturated fatty acids / of which saturates 10 g
Carbohydrates / Carbohydrate 50 g
of which sugars / of which sugars 28 g
Protein / Protein 6 g
Fiber / Fiber 2 g
Salt / Salt 0.4 g
SERVICE
MORE DETAILS
The Perbellini Panettone is the result of a century-old recipe that still respects the doses and timings of yesteryear. Light and fluffy, with an aroma of yeast and candied fruit, it wins the palate of many for its honeycombed texture.
The preparation of this cake requires more than 48 hours of leavening and is based on simple and natural ingredients such as flour, eggs, butter, sugar and sourdough starter, as well as the addition of choice candied fruit. As with all Perbellini leavened cakes, the dough is portioned and kneaded by hand and then placed in its own paper mold.
Once baked, the product is left to rest upside down to prevent, while still hot, the weight of the candied fruit from counteracting the alveolation of the dough. Finally, wrapping is done by hand by our staff, completing an entirely artisanal cycle.
ACCOMPANYING IDEAS
The Next Day Panettone (6 people)
Panettone is always good, even after Christmas, which is why we offer a useful and tasty recipe using it as a base for a plate dessert.
Ingredients:
- 5 oranges
- 2 eggs
- pinch of salt
- a knob of butter
- 100 g cream
- 20 g sugar
- 60 g kefir
- 2 lime
Procedure:
We begin by preparing the mixture with which we are going to brush the panettone.
Grate the zest of the oranges with a microplane, then extract the juice and set it to reduce over low heat until it is the consistency of a syrup. Allow to cool and add the zest of the previously grated oranges and the eggs, then beat until smooth.
Cut the panettone into slices, brush them with the mixture and in the meantime melt a knob of butter in a nonstick frying pan. As soon as this begins to brown, lay the already brushed slice of panettone in it and brown it slowly.
As an accompaniment we prepare kefir whipped cream.
Whip the cream and sugar, and in a different container grate the lime peel and mix it with the kefir. Then combine the kefir with the whipped cream, taking care that the mixture does not come apart.
Plate the previously browned slice of panettone, lay it on a plate and accompany it with a generous quenelle of the freshly whipped cream.
