500 ml (2 cups)pouring cream, plus extra to serve250 ml (1 cup)milk1vanilla bean, split, seeds scraped10organic lemon verbena leaves (optional; see note), plus extra to serve150 gmcaster sugar5egg yolks, plus 1 egg1panettone (about 600gm), sliced into 1.5cm-thick slicesFor greasing:butterFor dusting:pure icing sugarTo garnish:glacé cedro, finely chopped (see note)Poached peaches300 gmcaster sugar6perfectly ripe peaches, halved
Bring cream, milk and vanilla bean and seeds to the boil in a saucepan over medium heat, remove from heat, add lemon verbena.
Meanwhile, whisk sugar, yolks and egg in a bowl to combine. Add cream mixture, whisking continuously to combine, then set aside to infuse (30 minutes).
Preheat oven to 150C. Arrange panettone in a buttered and sugared 3.5-litre baking dish. Strain over cream mixture, stand for 15 minutes to soak. Scatter over cedro, bake until golden and set (50-60 minutes).
Meanwhile, for poached peaches, combine sugar and 1 litre water in a saucepan over medium heat, stir to dissolve sugar, bring to the simmer, add peaches. Remove from heat, cover closely with a round of baking paper, cool to room temperature, peel. Scatter with extra lemon verbena leaves and serve with hot pudding and extra pouring cream.
Note Cedro is the glacé fruit of the citron tree, available
from Simon Johnson, David Jones, and select delicatessens. Lemon
verbena is available from select nurseries; you may need to order
This recipe is from the December 2010 issue of Australian Gourmet