- 4 1.5cm-thick slices panettone, crusts removed
- 3 eggs, lightly beaten
- 1 cup milk
- 55 gm caster sugar (¼ cup)
- 1 tsp vanilla extract
- 1½ tbsp balsamic vinegar
- 100 gm clarified butter or ghee
- 8 figs, halved lengthways
- 200 ml double cream
- ½ tsp ground cinnamon
- ¼ tsp ground star anise
- 3 tsp icing sugar, plus extra for dusting
- 1For spiced cream, using an electric mixer, whisk cream, spices and icing sugar in a bowl just until soft peaks form, then cover and refrigerate until needed.
- 2Trim panettone slices to make eight 6cm x 13cm rectangles. Combine eggs, milk, 2 tbsp sugar and vanilla in a shallow dish. Combine remaining sugar and balsamic vinegar in a small bowl. Working in batches, soak panettone slices in egg mixture for minute on each side. Heat 1½ tbsp clarified butter in a large heavy-based frying pan and remove panettone slices from egg mixture, drain most of excess egg mixture and cook over medium heat for 2-3 minutes on each side or until golden, then transfer to an oven tray and keep warm in a low oven. Wipe pan clean with absorbent paper, then repeat with remaining panettone, egg mixture and clarified butter.
- 3Wipe pan clean, then return to medium heat. Heat 1 tbsp clarified butter in pan and, when very hot, add figs, cut-side down, and cook for 2 minutes or until golden, then add balsamic mixture to pan and cook for 30 seconds or until evaporated. Turn figs and cook for another minute, then remove from pan.
- 4Divide pain perdu between warm plates, top with figs and a spoonful of spiced cream, then dust with icing sugar. Serve immediately with remaining cream passed separately.
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