Serves: 8 people
Ingredients:
- 800g of Panettone
- 300g of dark chocolate
- 160g of cream
- 50 ml of Grand Marnier
- 40g of milk
- 3 yolks and 2 egg whites
Preparation:
- Place the Panettone upside down on a cutting board, and with a long thin knife make a circular cut 3cm from the edge for three quarters of the height of the Panettone. Penetrate with the knife at the base of the previous cut and holding the knife still, rotate the Panettone to remove the inside of the Panettone in one piece.
- Once having removed the inside, cut it in 4 pieces and place it in the freezer for 30 mins
- Melt the chocolate in bain-marie with the milk and one teaspoon of liquor. Remove from the heat, let it cool and add the yolks. When the mixture is cold, add the whisked egg whites and the cream.
- Add some water to the remaining liquor, and use it to wet the inside of the panettone. Take out the pieces of panettone from the freezer and wet them with the liquor and water as well.
- Pour in the panettone one third of the chocolate mousse and then place one of the pieces you froze on top. Continue alternating these layers and end by closing the panettone with its base
- Place the Panettone in the Freezer for at least one night.
- 2 hours before serving move the panettone to the fridge.
- Serve with icing sugar
