Chef Fabio Mecchina, from the Soul Restaurant, reinterprets the panettone in a gourmet gelato, combining tradition and culinary innovation.
The panettone, a sweet symbol of the holidays, is reinvented in a gelato version thanks to the young chef Fabio Mecchina. This gelato was created in collaboration with Tonitto 1939 and Bauli, and it is the main ingredient in a gourmet dessert. The panettone gelato, made by Tonitto 1939, is a high-quality product. It uses selected raw materials such as fresh milk and 100% Italian cream, enriched with sultana raisins and candied fruit, which make it a tasting experience true to traditional panettone.
The Chef’s Recipe
Fabio Mecchina has designed an upside-down apple terrine to accompany the gelato. The recipe is simple and can be made at home. The main ingredients for 10 servings include:
For the apple terrine:
- 4 Fuji apples
- 4 Golden apples
- 270 g of sugar
- 80 ml of lemon juice
- 80 ml of Brandy
- 1 vanilla bean
For the granola:
- 50 g of pumpkin seeds
- 40 g of flax seeds
- 75 g of sunflower seeds
- 25 g of honey
- 10 ml of vinegar
- 1 g of nutmeg
- 2 g of cinnamon
- 6 g of powdered sugar
Procedure
Apple Terrine:
- Prepare the caramel and pour it into a baking dish.
- Mix lemon juice, Brandy, and vanilla seeds.
- Slice the apples and immerse them in the mixture, then arrange them in the baking dish.
- Bake in the oven at 180° for 20 minutes, then cool.
Granola:
- Mix the seeds with honey and vinegar, bake in the oven at 180° for 15 minutes.
- Cool and mix with spices.
Composition:
Serve the apple terrine with granola and a scoop of panettone gelato.The terrine can be served cold or warm, heated for a pleasant contrast with the gelato. This innovative dessert brings a touch of modernity to holiday tradition, making it perfect for the festive season and beyond.
Chef Fabio Mecchina is a young Italian chef, owner of the Soul Restaurant. Passionate about cooking, he combines tradition and innovation, gaining recognition in the restaurant industry and a place in the Jeunes Restaurateurs d’Europe.
Click here to read the article in French:
Fabio Mecchina réinvente le panettone en une version glace
Click here to read the article in Italian:
Fabio Mecchina reinventa il panettone in una versione gelato
