1 panettone of 500 g
2 cups (cha) of warm milk
1 cup (cha) of crystallized sugar
6 eggs
1 teaspoon of salt
1/2 tablet of unsalted butter
1 tablespoon of lemon juice
1 cup of creamy ricotta cheese
Cream
4 egg whites
1 tablespoon of flavorless gelatin
500 ml of fresh heavy cream
2 tablespoons of crystallized sugar
Decorative fruits for decorating
1 panettone of 500 g
2 cups (cha) of warm milk
1 cup (cha) of crystallized sugar
6 eggs
1 teaspoon of salt
1/2 tablet of unsalted butter
1 tablespoon of lemon juice
1 cup of creamy ricotta cheese
Cream
4 egg whites
1 tablespoon of flavorless gelatin
500 ml of fresh heavy cream
2 tablespoons of crystallized sugar
Decorative fruits for decorating
Unwrap the panettone and cover it with a fine cloth for a day
Cut the panettone into slices
Arrange the slices, side by side, in a greased refrigerator and pour in warm milk. Reserve
Combine in a saucepan crystallized sugar, beaten eggs, salt, butter, lemon juice, and ricotta cheese
Cook over low heat, stirring until slightly thickened
Let cool and spoon over the panettone. Reserve
Beat egg whites until fluffy
and reserve
Hydrate and dissolve gelatin according to manufacturer's instructions and reserve
Whip heavy cream to a chantilly point and add crystallized sugar
Mix and fold in egg whites delicately
Combine with gelatin, and place over chilled refrigerator
Decorate with decorative fruits and refrigerate for four hours
Serve chilled.
