Favuzzi Magazine (English) December 2016 | Page 41

:: MADAGASCAR VANILLA ::
- 4 thick slices Favuzzi classical panettone
- 2 eggs
- 125 mL (1/2 cup) milk
- 1 Nielsen-Massey vanilla pod, scraped

:: TO SERVE ::
- Stonewall Kitchen orange cranberry marmalade
(optional)

SERVES 4 PERSONNES
PREPARATION - 15 MINUTES
THE SAME METHOD IS USED TO PREPARE BOTH
RECIPES, WITH ONE EXCEPTION: FOR THE COCOA
CHESTNUT CREAM PANETTONE FRENCH TOAST, START
BY WHISKING TOGETHER THE CREAM AND THE MILK.
WHISK ALL INGREDIENTS TOGETHER, THEN DIP THE
PANETTONE SLICES IN THIS MIXTURE FOR ONE OR
TWO MINUTES.
GENTLY HEAT A KNOB OF BUTTER IN A FRYING PAN,
THEN COOK EACH SLICE FOR 2 MINUTES ON EACH SIDE.
SERVE IMMEDIATELY WITH A BIT OF BUTTER AND JAM.

FA12003
CLASSICAL
PANETTONE
FAVUZZI
1 KG

NM202

MADAGASCAR
VANILLA PODS
NIELSEN-MASSEY
2 PODS

SK101

ORANGE CRANBERRY
MARMALADE
STONEWALL KITCHEN
368 G

PER3

CHESTNUT CREAM
WITH COCOA
PERROTTA
210 G

FAVUZ Z I.CO M / DE CE M B ER 2 0 1 6 / PAG E 4 1