Clementine and almond panettone stack recipe
- Serves 16
- 15 mins to prepare
- 395 calories / serving
Ingredients
- 750g panettone
- 200g lemon curd
- 6 clementines, 1 juiced, 2 zested
- 300ml double cream
- 300ml whipping cream
- 3 tbsp icing sugar
- 2 tbsp flaked almonds
Directions
- Cut the panettone into four pieces horizontally. Combine the curd and half a clementine's zest in a mixing bowl.; set aside.
- Pare the zest from two clementines. Whisk the creams with the icing sugar, clementine juice and the zest of half a clementine to stiff peaks. Peel the remaining clementines and cut into 1cm rounds.
- Drizzle a quarter of the curd over a quarter of the cream on the bottom panettone slice. Repeat until you reach the top slice, then top with a few slices of clementine. Drizzle the remaining cream over the curd in a swirling motion.
- Scatter the flaked almonds and clementine zest on top of the remaining clementine slices.