Favuzzi Magazine (English) December 2016 | Page 45

SPECIAL EDITION

- 1/2 Favuzzi Grancioccolato panettone, cut in cubes
- 375 mL (1 1/2 cup) milk
- 200 mL (4/5 cup) 15% cream
- 3 eggs
- 1/2 Nielsen-Massey vanilla pod, scraped
- 100 g sugar
- 30 mL (2 tablespoons) brown sugar
- 235 g (1 jar) Perrotta chestnuts in rum, drained
SERVES 4
PREPARATION - 15 MINUTES
COOKING - 45 MINUTES

FA12004

GRANCIOCCOLATO
PANETTONE
FAVUZZI
1 KG

PER1

RUM CHESTNUTS
235 G

PREHEAT THE OVEN TO 350°F OR 180°C. BUTTER A
SQUARE OVEN-SAFE DISH.
COMBINE THE MILK, CREAM, EGGS, VANILLA AND
SUGAR IN A MIXING BOWL. ADD THE CHESTNUT
AND THE PANETTONE CUBES AND MIX WELL.
TRANSFER THE MIXTURE TO THE DISH AND SPRINKLE
WITH THE BROWN SUGAR.

NM202

MADAGASCAR
VANILLA PODS
NIELSEN-MASSEY
2 PODS

BAKE IN THE OVEN FOR 45 MINUTES. REMOVE FROM
THE OVEN AND LEAVE TO COOL BEFORE UNMOLDING
AND SLICING.
FAVUZ Z I.CO M / DE CE M B ER 2 0 1 6 / PAG E 4 5