Panettone Mascarpone Jenga with Pear Snow
Ingredients
1 panettone
600g mascarpone
500ml full cream
80g powdered sugar
1/2 pomegranate
Zest of 1 orange
1 Tbsp. Orange peel (candied orange peel cubes)
Edible flowers (optional)
1 Tbsp. Butter
Optional: a few splashes of brandy
Tools
Frying Pan
Whisker
Cutting Board
Place a pear in the freezer a day or at least 8 hours before dinner.
Cut the panettone into rectangular blocks and fry in a frying pan with 1 tablespoon of butter until crispy and golden brown. Set aside and let cool.
Beat the mascarpone, full cream and powdered sugar in a bowl until you get a creamy and fluffy consistency. Grate the zest of an orange and fold it into the cream.
Now build up the panettone blocks layer by layer to form a tower (like in the game Jenga!), filling them with the mascarpone cream in between.
Finally, decorate the tower with edible flowers, candied orange peel, pomegranate seeds and drizzle with brandy if desired.
Place the tower in the center and have guests play Jenga with a fork and spoon to make dinner a little more playful and interactive. Don't be afraid of dessert!
