Today I want to introduce to you the leftover panettone cheesecake with pistachio. This year I really enjoyed making pandori and panettoni. I made it a lot for friends and family and it has just remained a pistachio panettone.
I was so tired of eating panettone so I just invented by myself this super tasty recipe.
My advice is to try you too make it. I uded pistachio panettone but you can use the panettone that you prefer or even pandoro.
Below the recipe
Ingredients
Tools
Steps
Cut panettone in pieces and put it on a baking tray covered with baking paper and put it in a prepared oven at 200 degrees for 10 minutes. Let it cool, crumble it and pour it in a cup (1), add soft butter (2) and work with your hands the compound.
Cover a mold with baking paper(3) and pour it the compound (4)
In a cup pour the mascarpone and the pistachio cream (5) Work it all with electric whip (6) Whip the cream until stiff (7) mix it all to the compound and left a little bit apart from it in order to decorate your panettone in case you don’t have white chocolate to do it (8). Put in fresh water for 10 minutes gelatin sheets, then squeeze it with hands and warm it in a saucepan with two fingers that you wet with milk (9)
Pour it in the cream and mix it fastly (10) pour it in the mold and left it in the fridge for two hours (11).
Decorate it with pistachio grain and white chocolate cream or just with cream if you do not have white chocolate
READ ALSO
HEALTHY BREAKFAST FOR HALLOWEEN PARTY
SOFT AND EASY PUMPKIN BISCUITS
SIDE DISH OF AU GRATIN ZUCCHINI AND BAKED AMERICAN POTATOES
SPICED CHICKEN WITH PEPPERS IN A PAN
POTATOES CAKE WITH CHEESE AND SAUSAGES
Do you like our recipes?
Follow Us on
Visit also my site of recipe in italian language, I Sapori di Ethra you can find, for example, more idea to prepare in your kitchen.
Varied doses for servings