Having leftovers from Christmas dinner, I always like to find a way to create interesting recipes. Few slices of panettone, the classic Italian Christmas sweet bread, are always left in the pantry after the big meals.
I found a bag of frozen blackberries I kept from my plant last summer, so I decided to make this dessert with a summer fruits twist.
Ingredients for up to 6 people:
One or two slices per person of panettone
Spoonful of blackberry sauce
Spoonful of sweet wine sabayon sauce
Spoonful of whipped cream
Few fresh blackberries, raspberries, or other for garnish
Icing sugar if desired
For the blackberry sauce:
2 cups blackberries (frozen or fresh)
1/2 cup of sugar
For the sweet wine sabayon:
3 egg yolks
1/2 cup sugar
1/2 cup sweet dessert wine such as a Moscato wine or Icewine
Make the blackberry sauce in a small pot heating up the berries and sugar together adding a tbsp of water if needed, bring it to a simmer and cook till the berries are soft. Once done, transfer to a blender or using an immersion blender, blend the sauce and then sieve it back to the pot, on a medium it bring it to a simmer and let it reduce to one-third. The sauce can be made ahead.
Make the sabayon on a double boiler whisking the egg yolks and sugar together, then add the wine. Keep whisking till the sauce thickens up, for about 5-8 minutes. This sauce should be made close to when serving the dessert.
In a pan, preferably cast iron, on a medium heat grill the panettone slices for few minutes; this can also be done in the oven pre-heated at 350F and baking for 5 minutes, or on an actual grill pan.
Plate by laying a slice of panettone and smother with spoonful of blackberry cream and sabayon cream side by side, add some whipped cream and the fresh berries of choice.
Sprinkle some icing sugar if desired.