Ingredients from the Rialto shop
MethodPre heat your oven to 150° C.
To begin, grease 4 ramekins with soft or melted butter. Cut the Panettone into thick sliced bread portions, then butter the slices and spread the jam over each slice. Cut the slices into smaller pieces to allow these to fit into the 4 ramekins. Add a teaspoon of the Marsala soaked raisins to the Panettone pieces in each ramekin. Set this aside whilst you begin making the cold custard.
To make the cold custard, mix the milk, cream, sugar, eggs and vanilla essence in a separate bowl. Whisk the ingredients together gently to avoid large bubbles from forming. Carefully pour the cold custard mixture over the Panettone and raisins, filling each ramekin to the top. Allow the mixture to soak for a few minutes.
Prepare a deep set baking tray and fill half way with water. Place the ramekins in the water bath and bake in the oven for 20 minutes or until the custard is set.
Serve with a scoop of homemade vanilla ice cream or whipped cream.
- 80g butter, melted
- 80g Bonne Maman Apricot Preserve (Jam)
- 250ml Marsala
- 100g seedless raisins, soaked in the 250ml Marsala for a day or so
- 150g Panettone
- 200ml milk
- 200ml cream
- 100g sugar
- 2 eggs
- 5ml vanilla essence
- 4 balls homemade ice cream