Carmy’s Soufflé of Panettone with Zabaglione

This is another of Ann Miller's recipes that didn't make it to the Thermomix in Australia Christmas Therm-off final. It uses up some of that Panettone that was given to you by an Italian friend, but you didn’t know what to do with it

Carmy’s Soufflé of Panettone with Zabaglione

Ingredients:

Soufflé:
4 eggs, separated
Pinch of cream of tartar
60 g panettone without crusts, roughly chopped up
200 g whole milk
4 drops orange blossom water or lemon essence
10 g honey
30 g candied orange or peel
20 g sultanas or raisins
20 g cornflour
butter and sugar for moulds

Zabaglione:
4 egg yolks
80 g sugar
100 g sweet wine or marsala

Method:

Preheat oven to 200°C.

Place the Butterfly over the blades in a very clean TM bowl. Mount the egg whites and cream of tartar for 3 minutes at 37°C on speed 3.

Set machine for 1 minute at 37°C on speed 3 and slowly add sugar through the lid. When the meringue has mounted remove and set aside in a bowl.

Pour into the TM bowl, the panettone, milk, orange blossom water (or lemon essence), honey, raisins, candied orange, egg yolks and cornflour and cook for 5-6 minutes at 80°C on speed 4.

Allow to cool before adding one quarter of the meringue and mixing for 20 seconds on reverse + speed 3. Add the panettone mixture to the remaining meringue and gently combine with a folding action.

Grease moulds with butter and sprinkle with sugar before three-quarter filling the moulds. Place in a baking tray and pour in boiling water to come half way up the moulds. Cook in the preheated oven for 20 minutes. Allow to cool for 10 minutes in oven before you take them out.

For the zabaglione:

Position the Butterfly in the TM bowl, add the egg yolks with the sugar and beat for 4 minutes at 37°C on speed 3. Add the sweet wine and continue cooking for 7 minutes at 70°C on speed 3.

Serve by ladling some zabaglione onto a plate then unmould the soufflés and place in centre of zabaglione.