Cherry Panettone

Serve in a

Garnish:

Vanilla and Tonka Bean Foam

How to make:

Start by making the Panettone Milk.
1. Slice and toast 1/2 a classic panettone and add to an vac seal bag with 500ml whole milk and one vanilla bean sliced in half. 2. Sous vide at 50°c for 1 hour. 3. Strain and press out the solids to extract the flavoured milk.

Add the Cherry Heering, Courvoisier, Amontillado Sherry and Frangelico to a mixing glass and add 5ml of a 10% Lactic Acid Solution.

Pour the mix into the flavoured milk and leave for at least 1.5 hours for the curds to form.

Fine strain through a coffee filter and bottle the punch.