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ELIANA GOMES
Ingredients
1 - Panetone of 500g (Bauducco)
180 gr. of Nestle' chocolate to milk
180 gr. Of Nestle' chocolate bitter taste
1 can of cream of Nestle' milk, icecream and without serum
200ml of leaf liquor of figo*
150gr. Of nuts ralada, it keeps to 4 entire for decoration
Way of Preparation
Places the Panetone to freeze for 12 hours
Melts in bath Maria the chocolate to make ganache, it mixes well and when it will be in
the correct temperature it are of the fire it adds the raladas milk cream and nuts and mixes
very well and it reserves. It removes the packing of panetone and cut in lateral slices
about 07 the 08 slices. It catches a dessert plate and it places the base of panetone, and
humidifies with the liquor, and pass ganache and thus successively until finishing finishes
it layer, pass ganache for is of panetone and sprinkles with the nuts and decorates. It
leaves in the refrigerator for 12horas. After it can pack the same in sachet of the
Panetone.