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Panettone Trifle

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We had a lot of trouble finding this online, so we grabbed a copy. It’s a firm favourite at Christmas.

Panettone Trifle

Gordon Ramsay’s recipe for a trifle with homemade creme anglaise, using panettone instead of sponge.
Print Recipe
Ingredients Method

Ingredients
  

  • 300 ml double cream
  • 100 ml milk
  • 1 vanilla pod split and seeds removed
  • 50 g caster sugar
  • 6 large free range egg yolks
  • 2 tsp cornflour
  • 1/2 orange zest
For the creme anglaise
  • 300 ml double cream
For the trifle
  • 250 g panettone
  • 50 g orange marmalade
  • 2 tbsp orange flavoured liqueur e.g. Grand Marnier
  • 600 ml double cream
  • 1 vanilla pod split and seeds removed
  • 2 tbsp icing sugar to taste
  • 1/2 lemon zest
To serve
  • 100 g dark chocolate grated
  • 1/2 lemon zest
  • 1 orange zest

Method
 

  1. First make the creme anglaise. Put the cream and milk in a heavy based pan Split the Vanilla pod scrape out the seeds with the tip of a knife and add them to the pan. Slowly bring to the boil.
  2. Meanwhile beat the sugar, egg yolks and cornflour together in a large bowl. Gradually pour over the hot milk whisking constantly.
  3. Return is mature to the pan and cook on low heat, string continuously with a wooden spoon until the custard has thickened. Stir in the orange zest.
  4. Cut the panettone into thick slices and spread with marmalade. Cut into bite sized cubes and place into a larger bowl.
  5. Sprinkle over the orange liqueur and toss lo coat evenly. Spoon the creme anglaise over the panettone and smooth off the top. Chill in the fridge until set.
  6. When ready to serve, whip the cream with the vanilla seeds until thickens. Sift in the icing sugar and continue to whip to create soft peaks then stir in the lemon zest.
  7. Spoon the whipped cream on top of the trifle. Sprinkle with grated dark chocolate, lemon and orange zests.

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