Panettone with Baileys and chestnut cream
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Ingredients
750g panettone
500g sweet chestnut purée
250g Mascarpone
300ml double cream
175g milk chocolate
200ml Baileys
175g dark chocolate
100g blanched hazelnuts, roasted and roughly chopped
Method
Cut the panettone into thick slices. Melt the chocolate in a bowl over a pan of gently simmering water. Mix the melted chocolate into the chestnut purée, add Mascarpone and beat in well.
Whisk the double cream and fold in alone with half the Baileys. You can make this ahead and leave in the fridge to chill.
Line a 1kg pudding bowl with cling wrap with enough overlapping to form a base on top. Press the slices of panettone into the mould and sprinkle over leftover 100ml of Baileys into the sponge.
Spoon the chestnut cream into the mould and place a large piece of the panettone on top to form a lid, closing over the overlapping clingfilm to seal it in. Place a sauce on top with a weight and place in the fridge over night to set.
Unfold on to a nice plate with care. Decorate with melted chocolate, icing sugar, sweets, chocolates, whipped cream.
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