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Panettone with pear and cherry ricotta filling
Ingredients
- 1 Panettone (800-900 grams)
- 3/4 cup heavy cream
- 1 cup icing sugar
- 1-1/4 cup creamy ricotta
- The paste of 1 vanilla bean (1 tablespoon vanilla extract)
- 1 cup diced canned pears
- 3/4 cup dried cherries
Garnish:
- Icing sugar
- 1/2 cup chopped pistachios
- 1/2 cup pomegranate seeds
Directions
- Line a 2.5-quart glass bowl with plastic wrap so the wrap hangs over the sides of the bowl.
- Slice the cake into 1/2” slices and line the entire bowl with the cake. Press the cake into the bowl as you go. Fill any gaps with pieces of cake and press together to create a cake “shell”.
- To the bowl of a stand mixer add the heavy cream. Use the whisk attachment to beat on medium until medium-peaks form. Add the icing sugar and vanilla bean paste and continue beating until stiff-peaks form. Add the ricotta and beat on low for 15sec. Fold in the pears and dried cherries.
- Pour the cream mixture into the cake shell and tap the bowl gently on the counter to settle the cream into the cake.
- Cover the cream with more cake pieces, gently covering the entire surface to the edge of the bowl. Press down gently. Cover with more plastic wrap and find a small plate that will fit on the cake. Add a heavy can to weigh the cake down and place in the fridge for six to 48 hours.
- Remove weight and plastic wrap from the top. Gently but quickly turn the bowl over on to a cutting board or serving platter. Slowly lift the bowl up and the cake should come out on to the board easily.
- Garnish the top with icing sugar, pistachios and pomegranates and slice to serve.
