An Italian Christmas staple, the pillowy, fragrant panettone takes on dozens of variations to include fillings of fruit, chocolate, or ginger. Sure, you can enjoy it plain, but the perfect cream always enhances its flavor. In addition to the classic mascarpone, here are some other ideas you can serve alongside your panettone this Christmas.
Mascarpone cream for panettone
Take 1 cup fresh mascarpone and whip it with 3 large egg yolks and ¼ cup sugar, then mix with an electric whisk to obtain a frothy and puffy mixture. Separately, whip the remaining whip egg whites until stiff and then add them to the mascarpone cream, stirring from the bottom to the top. Add a few drops of Brandy and serve. You can enjoy it as such or with a sprinkle of cinnamon or cocoa.
Vanilla mousse
Heat 1 cup milk with a vanilla pod. In a bowl mix 4 large egg yolks with ⅓ cup sugar and 1 Tbsp. all-purpose flour. Mix well with a whisk to prevent lumps from forming. Add the milk to the yolks and place over low-to-medium heat to cook slowly for 8 minutes. Remove from the heat and let cool a few minutes before adding 4 oz. fresh whipped cream to the mixture. Mix well and fill the panettone with the cream.
Pistachio cream
Whip 2 large egg yolks with ⅓ cup sugar until frothy. Add ½ Tbsp. potato starch and stir well. Separately, heat 1 cup milk in a saucepan then pour it over the yolks, then transfer everything into a small pot. Cook, stirring repeatedly until the temperature reaches 84° F. Remove from the heat, add ¼ cup chopped pistachios, stir and let it cool. Cut the panettone into three parts and fill with the warm cream.
Pine nuts and brown glacé cream
Mix 3 large egg yolks with ½ cup powdered sugar. Add ¼ cup all-purpose flour and mix well. Add 1½ cups fresh cream to the mixture and let it warm for a few minutes. Remove from the heat, leave to cool, and add ¼ cup toasted pine nuts and 4 oz. chopped marron glacé to the cream. Mix, then fill the panettone with this cream.
Cream and dates
Begin by preparing a custard. In a saucepan whip 2 large egg yolks with ¼ cup sugar. Add 2 Tbsp. flour and drizzle in 1 cup milk. Add a vanilla pod or the rind of an untreated lemon, and cook, stirring until the cream thickens. Remove from the heat, let cool, and then add 1 cup whipped cream and 1 cup fresh, peeled dates chopped into small pieces. Mix the cream properly and then cut your panettone into slices of about ¾" across and top with the date sauce.
Passito wine sauce
Combine 4 large egg yolks, 4 Tbsp. brown sugar and ⅓ cup Passito wine in a bowl and mix. Cook in a bain-marie, stirring with an electric whisk for 5 minutes until the mixture is uniform and swells. Turn off the whisk, remove from the heat and add ⅔ cup (6 oz.) fresh whipped cream stirring with a wooden spoon, from bottom to top, so as not to dismantle the mixture. Slice your panettone and fill with the cream — if you wish, pair it with a glass of the same passito.