Apricot and Ginger Panettone Sable - Davide Botta
Apricot and Ginger Panettone Sablé: Learn about this tasty Davide Botta's recipe made for Insolito Panettone!
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Cooking tools:
- Food processor
- Blender
- Piping bag
- Cookie cutter
- Rolling pin
- Kitchen scale
- Mixing bowl
- Saucepan
- Stove
- Baking sheet
- Parchment paper
- Refrigerator
- Freezer
- Glass
- Spoon
- Spatula
- Chef's knife
- Cutting board
Ingredients
- - 400 g Loison Apricot & Ginger Panettone, crumbled
- - 50 g Viennese cream
- - 100 g butter, melted
- - 150 g sugar
- - 2 g gelatin powder
- - 500 g crème fraîche
- - 1 Tahitian vanilla pod
- - 200 g raspberry purée
- - 100 g sugar syrup
- - 4 g agar-agar
- - 200 g raspberries
- - 50 g sugar
- - Water, as needed
- - 200 g strawberries, cut into wedges
- - Beetroot sprouts
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