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Panettoncino parfait
30 m active | 4 h 37 m total
Nutrition facts per serving:
  • Energy in kcal about 289
  • Fat about 16g
  • Carbohydrates about 32g
  • Protein about 5g
This is needed
This is needed for 8 portion
  • 2 fresh egg yolks
  • 1 tbsp sugar
  • 2 panettoncino (approx. 180 g) roughly chopped
  • 2 dl full cream, beaten until stiff
  • 2 fresh egg white
  • 1 pinch salt
Toasted panettoncino
  • 1 tbsp olive oil
  • 1 panettoncino (approx. 90 g)
  • 1 tbsp icing sugar
Orange sauce
  • 2 tbsp maple syrup
  • 5 tbsp bitter orange marmalade
  • 1 organic oranges, zest thinly peeled and cut into thin strips, use all of the juice
  • One loaf tin (approx. 22 cm), brushed with a little oil and lined with cling film.
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And that's how it's done
And that's how it's done
Beat together the egg yolks and sugar using the whisk on a hand mixer until the mixture becomes lighter in colour. Carefully fold the whipped cream and panettoncino into the mixture. Beat the egg whites with the salt until stiff, add the sugar, continue beating until the egg whites turn glossy, carefully fold into the mixture using a rubber spatula. Transfer the mixture to the prepared tin, cover and freeze for approx. 4 hrs.
Toasted panettoncino
Place the pieces of panettoncino on a tray lined with baking paper, brush with oil and dust with icing sugar. Bake for approx. 7 mins. in the centre of an oven preheated to 180°C.
Orange sauce
Bring the orange juice and maple syrup to the boil in a stainless steel pan. Add the orange peel, simmer for approx. 5 mins., strain, return the liquid to the pan, set aside the orange peel. Add the orange jam to the liquid, bring to the boil while stirring, turn down the heat, reduce the sauce a little, return the peel to the pan. Serve the sauce with the parfait.