Pavetone in a peach shade

PARA CREME

Components

• One liter of milk
• 6 gems (set aside 4 clear ones for meringue)
• 1 cup of cornstarch (measured in a tea cup)
• 1¼ teaspoons of sugar
• pieces of 1 orange-baia
• 4 cardamom pods
• 2 tablespoons of frozen butter

Watch the video for a step-by-step guide.

Setup phase

1. Using a mortar and pestle, gently crush the cardamom to split the pod; take out the seeds and grind them thoroughly.

1. In a regular saucepan, combine the milk, half of the sugar, and the cardamom, then heat over medium heat. Once it begins to boil, turn off the heat—make sure the milk doesn’t overflow!
2. In a medium bowl, thoroughly combine the egg yolks with the remaining sugar and cornstarch using a wire whisk to create a smooth mixture.
3. Gradually, pour half of the hot milk into the egg yolks, stirring thoroughly after each addition—this technique, known as tempering, stops the egg yolks from curdling in the hot milk and prevents the cream from separating.
4. Pour the yolk mixture into the pan containing milk and cook over low heat. Stir continuously with a whisk until the cream thickens. Remove from heat and add the butter and orange zest, mixing well.
5. Pour the cream while still warm into a bowl and cover it with plastic wrap, ensuring the wrap touches the cream to prevent a thick skin from forming. Refrigerate for approximately 2 hours to chill.

Texto:

Components

• 1 panettone (400 g)
• One can of peaches in syrup containing eight peach halves.
• 4 egg whites
• 1 cup of granulated sugar

Setup phase

1. Place a small pan with water on medium heat to act as a water bath base. In a heat-resistant glass or stainless steel bowl, combine the egg whites and sugar. Position the bowl over the pan of water and whisk with a wire whisk for approximately 4 minutes. To check if it’s ready, scoop a small amount of the mixture with a spoon and, using your fingertips, ensure the egg whites are warm and free of sugar granules.

1. Place the mixture in a mixer and beat on high speed for approximately 10 minutes until a glossy meringue forms. Transfer the meringue to a bowl, making sure to scrape the sides thoroughly with a silicone spatula. Set aside.
2. Put the ice cream maker into the mixer bowl (no need to clean it) and tap the paddle to make it smoother, which will make assembling the pave easier.
3. Place the peaches in a bowl and strain them through a sieve, allowing the syrup to drain thoroughly — keep the syrup as it will be used to moisten the panettone. Slice each peach half lengthwise down the middle. Cut the panettone into 4 slices across the width.
4. In a large glass cup (with a base) measuring 19 cm in diameter and 13 cm in height (or holding up to 3 liters), place one slice of panettone. Then, using your hands, break another slice into pieces to fill the gaps at the bottom of the cup, creating the first layer of the pavê.
5. Using a spoon, drizzle approximately 1⁄4 cup of peach syrup over the panettone. Spread half of the confectioner’s cream over the panettone layer, making sure to leave around 1 cm of the panettone edge uncovered.
6. Place half of the sliced peach around the cream and use a spoon to spread the cream next to the peach, ensuring the layers of the pavé are clearly visible in the cup.
7. Create an additional layer of panettone, syrup, cream, and peach. Top it with meringue, shaping peaks—the rougher, the more attractive. For a decorative touch, use a torch to caramelize the meringue.
8. Place the pave in the refrigerator and allow it to chill for a minimum of 2 hours before serving — the longer it stays in the fridge, the better it tastes. If you like, prepare the pave the day before.

Aren’t you going to take a shot?

To assemble the pave in a different way, use a 28 cm x 18 cm refractory dish and slice the panettone into 2 cm pieces so the layer is thinner and covers the bottom more evenly.