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Millefeuille of panettone

with Hulalà Whipping


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for 4 people
  • Thin slices of panettone 4
  • Raw peeled oranges 2
  • Raisins 1 tbsp
  • Diploma cream



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Diploma cream
  • Sugar 90 g
  • Rice starch 40 g
  • Yolk 80 g
  • Milk 400 g
  • ½ vanilla bean
  • Gelatin sheet 1
  • Water 20 g
  • Hulalà Whipping 250 g
  • Mascarpone 90 g
  • Orange zest to tast


  • 4 people
  • Medium level
  • 20 min
  1. Cool a bowl in the freezer for a couple of hours before starting to make the recipe. 
  2. Carefully mix the sugar and starch, add the yolk and mix gently until the mixture is homogeneous
  3. Pour the milk into a saucepan, cut the vanilla pod lengthwise and add it to the milk, then bring to a slight boil (reaching a temperature of approximately 85 ° C).
  4. Emulsify and add the gelatine previously softened in cold water and well squeezed. Cool the cream completely by pouring it into the bowl placed in the freezer.
  5. When the cream has cooled completely, delicately incorporate Hulalà whipped gently with mascarpone.
  6. Finish Lightly toast the panettone in the oven until crisp. Prepare thin slices of orange by peeling them. Serve the dessert alternating the diplomate cream, the wedges and the toasted panettone, arranging the latter obliquely to form a pyramid. Decorate with orange zest and a sprinkle of icing sugar.