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Panettone Zuccotto Recipe

Panettone Zuccotto Recipe

  Zuccotto is an Italian dessert with origins in Florence, believed to have been inspired by the city’s famous “Duomo” (cathedral dome). Regardless of its origins, it is a dessert made throughout all of Italy, with each area adding its own regional touch, via citrus fruits, local nuts, chocolate, liqueurs and even the cake used to form the dome, resulting in vary flexible and delicious dessert.       Do not be deceived by the look of the zuccotto – it is not the prettiest dessert you’ll see around.  The elegance and creativity of this dessert is shown in how it is filled and the skill required to “turn it out” onto a serving platter, the final decorative touches and flavour …. all things you will want to show off to your guests as they will not believe you have made the dessert yourself without breaking a sweat. As mentioned above, the variations of this dessert are many and once you’ve learnt the basic steps you really can make it your own.  My version uses panettone and quality ingredients.  The decision in what to use in the filling is really the hardest part of this recipe.   Ingredients 1kg ricotta 200g whipped cream 140g caster sugar 70g candied fruit, diced 50g dark chocolate, chopped 600g panettone, cut into 2 round discs and the rest lengthways, approximately 2.5 cm thick 200g pistachio kernels 200-300ml strong black coffee, sweetened with sugar cocoa powder, for dusting icing sugar, for dusting   Instructions 1. Line a deep bowl, approximately 15cm in diameter, with clingwrap ensuring all parts are covered and allowing excess over the sides. 2. Place the ricotta into …

giving a little back

giving a little back

  There are a few requirements that you must have to work for Kitchen Angel. These include a bottomless stomach, a penchant for good coffee, a silly sense of humour and an appreciation for the Italian culture. Most of these skills can be learnt, but one thing that seems to ring true with the entire team is a sense of community and empathy and kindness towards others.   When Mario first started this business, he was not only passionate about his products but also the need to be able to share his talents and successes with others. Some say chefs are inherently generous as they are always looking to please people with their food. Mario is definitely one of these chefs. His generosity is something that the rest of the team have embraced and is perhaps what has inspired many of us to jump on board the Kitchen Angel train. It’s not easy leaving the security of a well paying job or the comfort of a reputable employer. It’s even harder when you leave that behind to join a new small business venture, whose journey, while planned, is still uncharted. But there is definitely something to be said for people, like Mario, who are passionate about what they do and are committed to sharing their skills, experience and talent with others. It’s these types of people that are truly inspiring and are not always easy to come by in life.   A philosophy that I have personally learnt from Mario is his belief that life is for living, for laughing, for eating, for loving and to give back to. It’s important to help your friends …

have you tried our baking mixes?

have you tried our baking mixes?

  It’s been a good few months since I launched my Kitchen Angel product range to market and thought this was the opportune time to take stock of what my team and I have achieved.  We’ve had a couple of successful stands at the Boutique Markets and Fine Food Queensland show and have also been fortunate enough to sell our products to some great cafes, restaurants and food stores.  It has been a pleasure to see how others have taken to using the baking mixes and made them their very own.  My staff have also become quite skilful in the kitchen and tried lots of different flavour combinations.  While the natural flavours of the baking mixes do really hold their own, I have also enjoyed some different combinations – pistachio and fig, chilli infused, hazelnut, cranberry and white chocolate.  My number one favourite so far though has been the almond and lemon frangipane tart (thanks to my wife for her inspiration with this one).   Have you tried our baking mixes yet?   I really want to know what our customers and followers think about our products, so I am personally inviting you to drop me a line through email or facebook to tell me what you how you have used our products  or what flavour combinations you would like to try?   Ciao,   Mario   PS – Cat is insisting I add some images to this blog, so here are some photos from the Boutique Markets last Sunday.         PPS – Thanks to Jules who sent us an email lately to give us feedback on the Bacio d’Alassio baking mix she …

on the road

on the road

    On our road trip to the Fraser Coast to visit the Nana’s Pantry stores, we were fortunate to stop over at the Villa Cavour B&B at Hervey Bay.  This B&B is sure to deliver on everything you need in accommodation; host Mara being on hand to look after your every need and her husband Rocco, a highly qualified chef, at the ready to prepare your meals and hold cooking classes with you should your heart desire.   For those that know Mario, they know he is passionate about food and he will jump at any opportunity to whip up something special for others to enjoy.  On one of his nights at Villa Cavour, Mario was invited into the kitchen to prepare dessert while Rocco cooked dinner for the other B&B guests.  Excited by the prospect to share another passionate chef’s kitchen, Mario baked a couple of batches of Kitchen Angel deliciousness and as the photos show, it definitely was a real Italian feast for all.  A bottomless stomach is definitely a pre-requisite when you work for Kitchen Angel!  

Easter Baking

Easter Baking

  I’m in charge of dessert this year for Easter lunch and I’m excited. I’m making a blueberry and almond tart.  It’s a little bit frangipani and a little fruit flan-like. With a dollop of cream or mascarpone on the side, this tart will be delizioso!     Love, your Angel,   Cat   P.S. If you’ve got any feedback or questions, we’d love to hear from you.