Ingredients:
Filling
- 500g fruit panettone
- 400g Melken Leitinho Filling
- 50g grated coconut
- 140g Almonds
- 160g Sugar
Roof
- 150g TOP White Frosting
- 25g grated coconut flakes
- Caramelized almonds
Preparation mode:
Almonds
In a pan, mix the almonds and sugar and heat until caramelized, stirring constantly to avoid burning.
Pour the still hot almonds onto a silicone mat and separate them with the help of a fork (be careful: they will be super hot).
Once the almonds have cooled, separate some for decoration and lightly grind the rest in the food processor. Mix the Leitinho filling, coconut and crushed almonds in a bowl. Reserve.
Assembly
Using a serrated knife, remove the lid from the fruit panettone. Remove the crumb from the panettone and set aside.
Place part of the filling at the bottom of the panettone and alternate cream and panettone until you reach the top. Position the panettone lid.
Melt the white icing and spread it on top of the panettone. Sprinkle with grated coconut flakes.
Place the previously separated caramelized almonds and place in the refrigerator to crystallize for a maximum of 15 minutes.
Preparation time: 2 hours | Yield: up to 1 panettone
Recipe by chef Vivian Feldman
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