Warm Panettone Cake with Spiced Clementines and Va*.

Beat the butter and sugar, gradually add the eggs and egg yolks. Melt the chopped cooking chocolate in a water bath. Slowly pour into the butter mixture. Finally, fold in the sifted flour and the panettone cubes.

Pour the panettone mixture into buttered and sugared soufflé dishes and bake in the oven at 180 °C for about 15 to 18 minutes.

Reduce the clementine juice by half with the spices and sugar. Mix the cornflour with cold water until smooth. Bind the clementine juice and strain through a fine sieve.

Dress the clementines with the sauce. Place the panettone cake on the plates, and arrange with the marinated clementines and a scoop of vanilla ice cream on each. Garnish with mint.

Matching wine for dessert Ingo Swoboda’s wine recommendation:

“A dessert that has it all: aromatic spices and vanilla ice cream to boot. Only a very aromatic wine goes well with it, such as a Gewürztraminer Auslese from the Palatinate – if possible from the Mittelhardt – or a strong Ruländer Auslese from Baden.” Other recipes from the menu Entrée: Smoked organic salmon Main course: Larded monkfish with garlic *Warm panettone cake with spiced clementines and vanilla ice cream

Tip: Always use aromatic spices to enhance your dishes!

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