ITALIAN RECIPES BY:

Bellini parfaits with Panettone

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Bellini parfaits with Panettone
  • 68%
    1369 kcal
  • 34%
    17,13 g
  • 76%
    68,83 g
  • 64%
    172,11 g

    Preparation time

    2:30 min.

    Cooking time

    0:10 min.

    Difficulty

    medium

    Servings

    serves 6

Ingredients

  • 6 semi-ripe freestone peaches
  • 150 g granulated sugar
  • 700 ml water
  • 1 cinnamon stick
  • 1 vanilla bean, split
  • >> To garnish:
  • Lightly sweetened whipped heavy cream
  • 50 g Noberasco almonds, lightly toasted and sliced
  • fresh mint leaves
  • >> For the zabaglione:
  • 6 large egg yolks
  • 130 g granulated sugar
  • 200 ml Prosecco
  • 1 tsp. pure vanilla extract
  • 160 ml heavy cream, whipped
  • 1-1/2 tbsp. unsalted butter
  • 250 g Panettone Bauli, crusts removed, cut into 2,5 cm squares
  • 750 ml warm heavy cream
  • 8 extra-large egg yolks
  • 160 ml pure grade AA maple syrup
  • 1 tsp. pure vanilla extract
  • 1 tsp. Cannamela ground organic cinnamon
  • >> To garnish:
  • icing sugar
  • Cannamela ground organic cinnamon
  • whipped heavy cream
  • sprigs of fresh mint
  • 200/250 g Panettone Bauli, cut into 1 cm cubes
  • >> Our wine picks:
  • Moscato d’Asti DOCG
  • OR: Moscato Provincia di Pavia
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Method

  1. Start by preparing the peaches: Bring plenty of water to a boil in a large saucepan, add the peaches and simmer for 1 minute.
  2. Remove peaches from the water and carefully peel off the skin. Cut the peaches in half, remove the stones and set aside.
  3. In a large saucepan, bring the sugar, water, cinnamon and vanilla to a boil. Reduce heat and simmer for 5 minutes. Add the peach halves and simmer for 4 to 5 minutes or until just tender.
  4. Transfer the peaches to a cutting board, cut into 1 cm. wedges and set aside. Keep the poaching liquid to one side.
  5. For the zabaglione: In a large mixing bowl, whisk the egg yolks and sugar until fluffy and pale yellow in color.
  6. Add the Prosecco and whisk until well blended. Transfer the mixture to the top of a double boiler, place over simmering water and whisk constantly until the mixture is quite thick and heavily coats a spoon. Don’t let the mixture come to a boil or the eggs will curdle.
  7. Immediately transfer to a large mixing bowl and whisk in the vanilla. Refrigerate the zabaglione until completely cool. Fold in the whipped cream and chill until serving.
  8. To assemble the parfaits, you will need 6 tall glasses. Spoon about 2 heaped tablespoons of the zabaglione into the bottom of each glass.
  9. Top with a thick layer of the Panettone cubes, using about 20 g, and sprinkle the bread with 1-1/2 tablespoons of the reserved peach syrup.
  10. Add peach slices using about 1/2 a peach per layer. Continue layering with zabaglione, then Panettone, peach syrup and peaches and finish with a third layer of zabaglione. You should have 3 layers of zabaglione, 2 layers of Panettone and 2 layers of peaches.
  11. Cover the glasses with cling film and refrigerate for at least 2 hours before serving. The longer the parfaits chill, the better they become. These can easily be made well in advance of serving.
  12. Just before serving, top the chilled parfaits with a dollop of whipped cream, a sprinkling of almonds and fresh mint leaves.
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Chef's tip

If you like chocolate and fruit pairings, in addition to the almond slices you can top the parfaits with some flakes of dark chocolate - or you can even add some to each of the layers.

 

Serving suggestion

Serve at the end of a not-too-heavy meal, since this dessert itself is quite filling. Perfect in summer, when peaches are in season. 

 

Wine selection

Same prosecco as used in the preparation; otherwise Moscato d’Asti DOCG or Moscato Provincia di Pavia, Pinot gris, Riesling or Sauvignon blanc.

 

Family tip

If you like your little Panettone cubes to be crispier, warm them up in the oven once you have cut them. Then make sure you let them cool down a bit before topping the parfait.

Dish history

Parfait, from the French word meaning 'perfect': in its original meaning is an elegant dish, composed of fine ingredients, often thickened up by using gelatine sheets or egg yolks, frequently mixed with whipped cream to add volume and give it a foamier consistency. Poured into moulds, the parfait needs to rest in the fridge in order to become firmer. While in France parfait de foie gras and lobster parfait are among the most famous versions of this dish, in Italy a parfait is a delicate dessert, a semifreddo made of eggs, sugar and whipped cream, plus a wide variety of ingredients or flavours. The ideal treat for a special occasion, especially if you manage to find seasonal ripe peaches.