panettone punch with zabaione foam

 
 
 

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panettone milk punch with zabaione foam

 

This was something special, and easily my most intense recipe to date.

If you know of @marcvetri, then you are aware of his yearly obsession with Panettone during the holidays. The panettone is a fluffy Italian sweetbread that’s loaded with candied orange, lemon zest, and raisins. It’s delicious.

As with most things, he makes Panettone an art form, passing on his knowledge to every team at every restaurant he has across the country.

I consider myself lucky to have Chef Ashley at Vetri Cucina to have given me a fresh loaf the other day, giving me my own obsession — this cocktail.

I spent 4 days thinking of how to approach and construct it, scribbling notes on receipt paper while working my pre-holiday shifts. Among the various options, I felt the clarified milk punch would be the most interesting route, allowing me to test some techniques using my new toys at home.

And of course, to pair with it I had to make zabaione — a creamy Italian custard typically made with marsala wine. I used lemoncello here, to accentuate the citrus flavors in the panettone, and used an iSi to turn it into a foam for garnishing.

This was a labor of love, and delicious one at that.

 

Ingredients

1/2 a panettone, toasted

16oz milk

1 vanilla bean

6oz | 180ml brandy

6oz | 180ml amontillado sherry

3oz | 90ml creme de cacao

3oz | 90mlsupasawa

3oz | 90ml Demerara gum syrup

5 egg yolks

1/2 cup sugar

2oz limoncello

 
 
 
 
 

Steps

 
 
 
 

panettone-infused milk

 

1/2 a panettone, toasted

16oz milk

1 vanilla bean

 

Sous vide at 122F or 50C for 1 hour. Strain and press out solids to extract flavored milk.

 
 
 
 

panettone milk punch

 

panettone-infused milk

6oz | 180ml brandy

6oz | 180ml amontillado sherry

3oz | 90ml creme de cacao

3oz | 90mlsupasawa

3oz | 90mlDemerara gum syrup

 

Combine brandy, sherry, cacao, syrup, and acid solution together. Then combine with flavored milk and set aside to allow curds to form. Fine strain through a cheese cloth and reserve final punch in your preferred bottle.

 
 
 
 

zabaione foam

 

5 egg yolks

1/2 cup sugar

2 oz limoncello

 

Whisk together yolks and sugar until a slight cream forms. Over a double boiler that is simmering, whisk in limoncello and constantly mix for 7-10 mins until a slight meringue forms. Transfer into an iSi whipping vessel, charge twice, and reserve in the fridge for at least 30 mins.



Serve punch over a large block, topped with foam. Garnish with shaved hazelnut.

 
 
 
 
 
 
 
 
 
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