BLACK FOREST PANETTONE QUEEN OF PUDDINGS
A wonderful new way to use up panettone, which – even if stale – will still transform into this spectacular dessert.
Hands-on time 25min, plus soaking. Cooking time about
1hr 10min. Serves 8
40g (1½oz) unsalted butter, plus extra to grease 500ml (17fl oz) semiskimmed milk 200g (7oz) panettone, crumbled or chopped into small cubes 100g (3½oz) dark chocolate, chopped 4 medium eggs, separated 225g (8oz) caster sugar 450g (1lb) frozen cherries 1tbsp cornflour
3tbsp Kirsch Cream, optional, to serve
1 Preheat oven to 180°C (160°C fan) mark 4 and lightly butter a round baking dish, roughly 1 litre (1¾ pint). Heat milk and butter in a pan until just boiling. Put panettone and chocolate in a large bowl, pour over the hot milk mixture and leave to soak for 5min, then stir until the chocolate has completely melted and is incorporated.
2 In a separate bowl whisk egg yolks and 50g (2oz) of the sugar until pale and foamy. Whisk into the panettone mixture until evenly incorporated, then pour into the buttered baking dish and bake for 30min, or until just set with a slight wobble.
3 Meanwhile, bring cherries, cornflour and Kirsch to the boil in a medium pan, stirring occasionally. Simmer until juices thicken, then set aside to cool slightly.
4 When base has had its cooking time, make the meringue topping. In a clean bowl whisk egg whites to stiff peaks with a handheld electric whisk. Gradually whisk in remaining 175g (6oz) sugar, beating well after each addition until you have a smooth, stiff and glossy meringue.
5 Spoon the cherries and their syrup over the chocolate base, then spoon or pipe on the meringue in an even layer. Bake for 30min until meringue is firm and pale golden. Leave to cool for 10min before serving with cold cream, if you like. PER SERVING (without cream) 400cals, 8g protein, 14g fat (8g saturates), 60g carbs (50g total sugars), 2g fibre