How to prepare fried panettone, a recipe that includes flamber using brandy for the characteristic final blaze, before serving surrounded with liquid cream.
Ingredients for 4 portions
- 8 tablespoons of brandy
- liquid cream
- a quarter of a 1 kg panettone
- 80 gr of butter
- 4 spoons of sugar
How to make fried panettone
Remove the top cap and a slice at the base from the quarter panettone, using a hacksaw knife, then cut eight slices by cutting it horizontally.
Put a pan on the stove and, on a high heat, froth the half of the butter, then lay 4 slices of panettone, cooking them for one minute for each part, until lightly browned, then transfer them to a large plate and proceed in the exact same way with the other four slices of panettone.
At the end, sweeten all the slices and pour the brandy in a pan, tilting it slightly and moving it so that the brandy concentrates on the edge in correspondence with the flame, wait for it to catch fire and then pour it on the panettone as soon as the flames have gone out.
To be served in single dessert dishes, calculating two slices per person surrounded by liquid cream.
