It was like the panettonegeddon. This past Holiday season we received all sorts of the famous Italian holiday confection. There were bite-size ones and fruity ones and chocolate-covered ones and two that looked like golden Mayan temples (inappropriately delivered on December 22nd). And then there was the delicious Nudo olive oil panettone, of course. Unfortunately now that January is at its end and we’ve still not managed to eat out way out of the panettone mountain, we decided to save ourselves and others from this cakey lot. The time has come to use our leftover panettone for some delicious desserts. Cathy shared a quick and easy recipe for panettone bread and butter pudding, and below we have another rather decadent invention to try at home.
Ingredients (makes 12 bites)
- Nudo olive oil panettone – 1 quarter
- Mandarin (or orange) – 1 small, juiced
- Marsala liqueur - 2 tsp to sprinkle (optional)
- For the ganache
- Nudo olive oil with mandarins – 3 tsp
- Organic white chocolate – 100g/3.5 oz bar
- Double cream – 2 tbsp
Start by peeling off the soft panettone crust. Using a sharp bread knife, cut the remaining cake in thin slices and then small cubes, placing the pieces into a mixing bowl. In a separate bowl mix the Marsala liqueur with the orange juice (optional). Drizzle the mandarin juice mixture over the cake pieces, mixing it with a fork or your hands as you pour to spread the moisture. The cake should be moist, but not wet.
In a bain marie or small glass bowl over a pot of hot water, melt the chocolate. Once melted, add the olive oil and stir until mixed through. Now add the cream and mix through. Take off the heat. Make 1.5 inch balls with the moist cake pieces, pressing and rolling it together in your hands. Dip and roll the balls in the chocolate ganache so that all sides are covered. Place on a baking sheet to cool and set. Chill in the fridge before serving.
No panettone in store anymore? Get one of the last Nudo Olive Oil Panettone in the Nudo Italia shop (USA only).