Home Desserts Gennaro Contaldo's Christmas Panettone Zuccotto Pudding Recipe | Citalia

Gennaro Contaldo's Christmas Panettone Zuccotto Pudding Recipe | Citalia

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It is kind of possible you may obtain a panettone for Christmas this yr and in the event you do not, you may be dashing out to purchase one as soon as you’ve got seen Gennaro Contaldo’s Christmas panettone pudding receipe!

Known as zuccotto, this wealthy pudding is a good way to make use of up panettone and can also be fairly the present stopper on the Christmas desk.

Made with traditional Italian components resembling Vin Santo, ricotta and naturally, panettone itself, this dish is the right technique to end your festive feast this Christmas. Watch the video to learn the way to make zuccotto at house.

Ingredients
6 – eight x servings

1kg ricotta
140g caster sugar
70g candied fruit, finely chopped
50g flaked almonds
50g chocolate chips
1 tablespoon cocoa powder
600g Panettone, lower into 2 spherical discs and the remaining into slices lengthways 2.5cm thick
170ml Vin Santo
Cocoa powder for dusting
Orange zest to brighten

1 x pudding basin or bowl roughly 15cm in diameter
Cling movie

Method

In a bowl, combine half the ricotta with 70g of sugar till creamy, fold in 35g of candied fruit, 25g of flaked almonds and 25g of chocolate chips till all nicely amalgamated. Set apart.

In one other bowl, mix the remaining ricotta with the remaining sugar, add cocoa powder and blend till creamy. Stir within the remaining candied fruit, flaked almonds and chocolate chips. Set apart.

Line the pudding basin or bowl with cling movie leaving fairly a little bit of extra across the edges. Line with the slices of panettone and with the assistance of a pastry brush, brush about three quarters of the Vin Santo on the cake slices.

Fill with the white ricotta combination which ought to fill half the pudding basin. Take one of many spherical panettone discs and place excessive urgent gently and drizzle with a few of the Vin Santo. Fill with the chocolate ricotta combination and canopy with the opposite panettone disc, drizzling with the remaining Vin Santo.

Bring up the overhang of cling movie and place a weight on prime – I exploit a few heavy plates. Place within the fridge for at the least six hours or in a single day.

Remove from the fridge and take off each the burden and the cling movie excessive. Turn upside-down on a plate. Carefully take away the pudding basin and peel off the cling movie. Dust throughout with a lot of sieved cocoa powder, enhance with orange zest and serve.

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19 Comments

  1. ChuckRazor

    May 6, 2019 at 8:49 pm

    I see the late Antonio Carluccio taught Gennaro well..😄

    Reply

  2. Mike Rupp

    May 6, 2019 at 8:49 pm

    please do a video on this cooking surface OH MY MY I just love it!

    Reply

  3. Raquel Patricia Morocho Guayta

    May 6, 2019 at 8:49 pm

    This is a very delicate gift.

    Reply

  4. J024

    May 6, 2019 at 8:49 pm

    Puts one in the fridge, takes out a n other. The magig of editing 😛

    Reply

  5. معرفه معرفه

    May 6, 2019 at 8:49 pm

    Delicious 😍

    Reply

  6. Rahul Verma

    May 6, 2019 at 8:49 pm

    Hey Gennaro! I don't get vin santo or amaretto in my country. Can I use dark rum or white wine instead?

    Reply

  7. Fly Fly

    May 6, 2019 at 8:49 pm

    Love this man recipe ..😍👌

    Reply

  8. Maycon Barreto

    May 6, 2019 at 8:49 pm

    Lindo seu jogo de panela !

    Reply

  9. dilanacankurban

    May 6, 2019 at 8:49 pm

    loved

    Reply

  10. Dottor Frakkio

    May 6, 2019 at 8:49 pm

    This recipe is less authentic than my 8 dollars bill

    Reply

  11. Pandey Bear

    May 6, 2019 at 8:49 pm

    Love you Gennaro! ❤️❤️❤️❤️❤️❤️

    Reply

  12. Steve Seiler

    May 6, 2019 at 8:49 pm

    christmas on a plate thank you for sharing recipe cheers

    Reply

  13. Hải Nguyễn Huy

    May 6, 2019 at 8:49 pm

    It looks amazingly delicious! I love the recipe you made on your JO channel and this one too!
    Quick question: Can I use mascapone as alternative to ricotta?

    Reply

  14. Rita Sweeney

    May 6, 2019 at 8:49 pm

    Enjoy all Gennaro's recipes.

    Reply

  15. Tung Do

    May 6, 2019 at 8:49 pm

    Merry Christmas, Gennaro. Love and greetings from Vietnam

    Reply

  16. daipaulig

    May 6, 2019 at 8:49 pm

    Buon natale, Gennaro! You are the best.

    Reply

  17. gary daniels

    May 6, 2019 at 8:49 pm

    Love to hear about Italy from Gennaro and watch the wonderful food he creates. Like the look of this dessert. Merry Christmas Gennaro and all at Citalia.

    Reply

  18. Alexis Nicolas

    May 6, 2019 at 8:49 pm

    so sad i'm lactose intollerant…..

    Reply

  19. Vincenzos Plate

    May 6, 2019 at 8:49 pm

    You always make me hungry Gennaro

    Reply

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