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SCMP Reporter

Grand Hyatt

Chef de Cuisine, Mario Caramella

Souffle di panettone

zabaglione al gran marnier

Italian Christmas Cake Souffle with

Grand Marnier Sabayon

Ingredients for the souffle

(Serve 4)

200g	fresh milk	 60g	panettone cake (crust)	 10g	honey	 30g	candied orange peel	 20g	raisins	 20g	butter	 60g	sugar	 butter and sugar for the mould

Method :

Mix milk, panettone, honey, orange peel and raisins. Boil and add butter. Mix for one minute, remove from the heat, add egg  yolk in a clean bowl, whisk egg white and sugar until foamy. Incorporate gently to the panettone mixture. Butter the mould and sprinkle with sugar to cover the entire surface so that the souffle does not stick to it. Fill it up to .75. Bake in the oven at ban marie for 20 minutes at 200?C.

Ingredients for the sabayon

4	egg yolk	 120g	grand marnier	 120g	white wine	 40g	sugar	 40g	orange juice

Method :

Mix all the ingredients in a bowl over a boiling pot of water. Whisk for 15 minutes until the mixture becomes foamy and firm.

To serve :

Spoon the sabayon on a plate. Scoop the souffle out of the mould. Gently place it on top of the sabayon.



Italian Christmas cake Souffle