“Panettone is my favourite Christmas ingredient, and this recipe, with the beguiling infusion of fresh lemon verbena, has become our family’s pudding.”
- 500 ml pouring cream, plus extra to serve (2 cups)
- 250 ml milk (1 cup)
- 1 vanilla bean, split, seeds scraped
- 10 organic lemon verbena leaves (optional; see note), plus extra to serve
- 150 gm caster sugar
- 5 egg yolks, plus 1 egg
- 1 panettone (about 600gm), sliced into 1.5cm-thick slices
- For greasing: butter
- For dusting: pure icing sugar
- To garnish: glacé cedro, finely chopped (see note)
- 300 gm caster sugar
- 6 perfectly ripe peaches, halved
- 1Bring cream, milk and vanilla bean and seeds to the boil in a saucepan over medium heat, remove from heat, add lemon verbena.
- 2Meanwhile, whisk sugar, yolks and egg in a bowl to combine. Add cream mixture, whisking continuously to combine, then set aside to infuse (30 minutes).
- 3Preheat 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).
- 4Meanwhile, 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 it. This recipe is from the December 2010 issue of Australian Gourmet Traveller.