500g of cupuacu pulp
2 cups (chá) of grated cinnamon
1/2 cup (chá) of water
1 500g cupuacu fruitcake panetone
100g of roughly chopped Brazil nut
500g of cupuacu pulp
2 cups (chá) of grated cinnamon
1/2 cup (chá) of water
1 500g cupuacu fruitcake panetone
100g of roughly chopped Brazil nut
1 In a saucepan, combine the cupuacu pulp, cinnamon, and water
Heat it over medium heat, stirring constantly, until it thickens like jelly
Let it cool and set aside one cup of the jelly for the topping
2 Using a knife, cut the top off the panetone in the shape of a cone with approximately 15cm length, leaving 3cm on the sides
Remove the cone and fill the panetone with the cupuacu jelly
3 Insert the cone, pressing it until the top is back at its initial height
Place a weight on the top to help the cone meld with the jelly
Refrigerate for one day
Before serving, spread the remaining jelly over the panetone and distribute the chopped Brazil nut.
