1 liter of milk
Zest of 1 orange and 1 lemon
8 egg yolks
150g of sugar
70g of potato starch
1 tablespoon of vanilla extract
750g of panettone
30g of butter
3 tablespoons of confectioner's sugar
3 kiwis, cut into slices
1 mango, cut into slices
2 cups of Italian grapes, seedless, cut in half
1 cup of red grapes, seedless, cut in half
2 green apples, with skin, cut into cubes
Hortelä leaves and mango slices for garnish
Confectioner's sugar to dust
1 liter of milk
Zest of 1 orange and 1 lemon
8 egg yolks
150g of sugar
70g of potato starch
1 tablespoon of vanilla extract
750g of panettone
30g of butter
3 tablespoons of confectioner's sugar
3 kiwis, cut into slices
1 mango, cut into slices
2 cups of Italian grapes, seedless, cut in half
1 cup of red grapes, seedless, cut in half
2 green apples, with skin, cut into cubes
Hortelä leaves and mango slices for garnish
Confectioner's sugar to dust
Preheat the oven to 180°C (moderate)
Fatten the milk with orange and lemon zest
Dissolve and let it infuse for 15 minutes
Beat the egg yolks with sugar until smooth
Add the potato starch, mixing well with a spatula
Combine the milk and potato starch mixture over low heat, stirring with a wooden spoon, until slightly thickened but not boiling to prevent scorching
Remove from heat, add vanilla extract, and mix
Let it cool, covered with plastic wrap to prevent skin formation
Cut the panettone into 2cm slices and brush with butter
Arrange them in a baking dish and bake until lightly browned on both sides
Remove the slices, let them cool, and dust with confectioner's sugar
Assemble the gelato, alternating layers of panettone, cream, and fruit
Chill for at least an hour
Garnish with hortelä leaves and mango slices, dust with confectioner's sugar, and serve.
