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Panettone Ripieno Recipe

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  • 4 beaten egg yolks
  • ½ c sugar
  • ½ grated orange
  • ¼ C. Grand Marnier
  • 1 beaten stiff egg white
  • 1 lb Panettone


Beat the egg yolks, sugar and orange rind in the top of a double boiler until thick and lemon-colored. Stir in the cream. Place over gently simmering water and cook until the mixture is thickened, stirring frequently.

Remove from heat and add the Grand Marnier. Beat the egg white until stiff and fold into the custard. Transfer to an ice cream marker and churn until frozen. (If you are not using the ice cream right away, store in the freezer until shortly before serving time.)

Cut a cap from the top of the Panettone and scoop out most of the inside. Fill with the ice cream. Put the cap back on and place in the freezer for 24 hours. To serve, cut in wedges and drizzle with chocolate or  carmel sauce.

Serves 6

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