23-12-2014
Is the pandoro that has arrived to your home, what with one dinner and the other, really too much? Here’s the recipe created by Giovanni Giberti, head chef at Pavè (via Casati 27, tel. +39.02.94392259) for a refreshing and useful dessert
There are essentially two problems at Christmas: presents you need to recycle and loads of excessive panettone/ pandoro which you need to face. Since I don’t have a real recipe to help you recycle that silver key-ring from uncle Massimo, I would at least like to suggest a trick to give new life to a pandoro. A leavened product for the young and the old, pandoro is a cake that can be easily recuperated. Aesthetically, it is neuter and can be shaped, from an aromatic point of view, it can be paired with creams and mousses, so slices of this cake can be suitable as a life-jacket-recipe. Those who beg for pity in front of the nth load of calories after Christmas (the critical days are between December 26th and January 6th) will be very happy with your refreshing and well-mannered offer. Pandoro millefoglie with whipped cream with green anise and lemon sauce Recipe for 4 people INGREDIENTS 12 slices of pandoro, 1/2 cm thick For the whipped cream with anise 220 g cream 300 g white chocolate 30 g glucose 5 g green anise 450 g cream For the lemon sauce 200 gr lemon pulp with its zest 50 gr sugar 2 gr gelatine sheet
Despite his proud frown, Giovanni Giberti is as sweet as his desserts
Pavè’s panettone is one of the best in Milan
Men who, for a moment, leave pots and pans to tell us their experience and point of view
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From Western concert flute to cakes