Apple Panettone
Online Price
Esaurito
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The Apple Panettone encloses cubes of candied apple inside, which release a unique range of fragrances during baking and give
softness to the dough.
Prolonged rising for more than 48 hours and the delicate sweetness of the apple make this panettone perfect for any occasion.
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 371 kcal - 1551 kj
Fat / Fat 13 g
of which saturated fatty acids / of which saturates 8 g
Carbohydrates / Carbohydrate 58.6 g
of which sugars / of which sugars 38.2 g
Protein / Protein 5.1 g
Fiber / Fiber 2.4 g
Salt / Salt 0.03 g
SERVICE
MORE DETAILS
The Apple Panettone is the latest of the Perbellini panettone and combines the softness of the Perbellini dough, obtained with a centuries-old recipe and long processing times, with the sweetness of the apple, a typical fruit of our territory. This fruit is partially candied and inserted into the dough during the various leavening cycles, which in total require more than 48 hours of baking.
Once baking, the apples soften and release moisture into the dough, which remains so soft and light, while acquiring aromas and flavors that characterize this panettone over all others.
Once baked, the panettone is left to rest upside down to prevent, while still warm, 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
Lemon cream
Ingredients:
- 180 g milk
- 80 g cream
- 80 g yolks
- 60 g sugar
- 18 g cornstarch
- 1 lemon cut "rapè" and its juice
- 1 bourbon vanilla pod
- q.b. Salt
Procedure:
Heat milk and cream with lemon rapè (lemon zest without the white part grated with a microplane) until boiling.
In a separate saucepan, mix the sugar with the cornstarch, egg yolks and vanilla then add the freshly boiled milk and cream.
Bring the mixture to 84°-86°C by adding a pinch of salt.
Once the cream is cooked, add a few drops of lemon juice.
Allow to cool and serve.
