Summer Times presents a selection of chef Bevan Smith’s favourite summer recipes from Riverstone Kitchen’s Otago Daily Times Fresh column.
Summer berry panettone pudding
Serves 6
Ingredients
500g panettone
600g fresh mixed berries
1 vanilla bean, split lengthways and seeds scraped
6 free-range eggs
1 litre cream
250g caster sugar
Method
Preheat oven to 160degC. Cut panettone in half, then trim off the ends. Cut into slices, 10mm to 15mm thick and lightly grill or toast. (Be careful, as it browns very quickly.)
Scatter half the berries on the bottom of a 20cm x 30cm roasting dish (5cm deep).
Layer panettone slices evenly on top before scattering with remaining berries.
Place scraped seeds, vanilla bean pod and cream into a heavy-based pot and bring gently to the boil over a medium heat.
Meanwhile, in a separate bowl, whisk eggs and sugar together until pale and creamy.
Once cream has come to the boil, remove from heat and whisk into the eggs and sugar. Remove vanilla pod and pour over the panettone and berries.
Place baking dish in a large roasting tin. Pour 600ml boiling water into the roasting tin and cover with foil.
Bake for 40 minutes or until just set.
Serve at room temperature with zabaglione or vanilla bean ice-cream.
