Panettoncino Parfait

Total time: 4hr 37m
Preparation Time: 30m

For 8 servings

Nutritional Information

Contains 289 Kcal, 5g Protein, 32g Carbohydrates, 16g Fat


  • Parfait
  • 2 fresh egg yolks
  • 1 tbsp. sugar
  • 2 panettoncino (ca. 180 g) grob gehackt
  • 2 dl full fat cream, whipped until stiff
  • 2 fresh egg whites
  • 1 pinch salt
  • Grilled Panettoncino Slices
  • 1 tbsp. olive oil
  • 1 tbsp. icing sugar
  • 1 panettoncino (ca. 90 g)
  • Orange Coulis
  • 2 tbsp. maple syrup
  • 1 organic orange, dünn abgeschällte Schale in feinen Streifen, ganzer Saft
  • 5 tbsp. bitter orange marmelade
  • Utensils
  • Für eine Cakeform von ca. 22 cm, mit wenig Öl bestrichen, mit Klarsichtfolie ausgelegt.

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  • Parfait

    Beat together the egg yolks and sugar using the whisk on a hand mixer until the mixture becomes lighter in colour. Carefully fold the cream and mini panettoni into the mixture. Beat the egg whites with the salt until stiff, add the sugar, continue beating until the egg whites turn glossy, carefully fold into the mixture using a rubber spatula. Transfer the mixture to the prepared tin, cover and freeze for approx. 4 hrs.
  • Grilled Panettoncino Slices

    Place the mini panettoni slices on a tray lined with baking paper, brush with oil and dust with icing sugar. Bake for approx. 7 mins. in the centre of an oven preheated to 180°C.
  • Orange Coulis

    Bring the orange juice and maple syrup to the boil in a stainless steel pan. Add the orange peel, simmer for approx. 5 mins., strain, return the liquid to the pan, set aside the strips of orange. Add the orange jam to the liquid, bring to the boil while stirring, reduce the heat, reduce the sauce a little, return the peel to the pan. Serve the sauce with the parfait.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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