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maltatoday SUNDAY 31 DECEMBER 2017 THIS WEEK 33 Panettone French toast Ingredients • 4 slices panettone • 2 tbsp mascarpone • 200ml fresh cream • 2 eggs • ½ tsp vanilla • ½ tsp cinnamon • ½ tsp nutmeg • ½ orange, zest only • 50g butter To garnish • Fresh berries • Mascarpone • Mint • Orange zest • Icing sugar Method 1. In a flat dish that can take half the panettone slices easily, whisk together the mascarpone, cream, eggs, vanilla, cinnamon, nutmeg and orange zest. 2. Cut each slice of panettone in half and place in the custard mixture for approx. 1 min. 3. Flip the panettone over and allow to soak for another min. 4. Melt the butter in a pan and gently fry the pan- ettone on each side until golden brown, approx. 1 min on each side. 5. Repeat with the remaining panettone slices. 6. Garnish with mascarpone, fresh berries, mint and a little more orange zest. 7. Dust with icing sugar and serve warm. This indulgent breakfast is best made with panettone that has been left out for a day or so. Garnish with all the fresh berries Christmas has to offer. CastelGiocondo is produced from an uncompromising selection of the finest Sangiovese grapes, in vineyards whose ideal elevation, well- drained soils, and southwest-facing exposure yield all of the qualities that converge to produce the finest expression of this ancient grape variety. It is an elegant, well-balanced wine of magnificent structure. Bouquet: An intense ruby red in colour, the wine expresses itself through clearly defined aromas of raspberry and pomegranate, which are further enriched by elegant floral notes. Palate: In the mouth, the CastelGiocondo Brunello 2012 is harmonious and well-defined wine with elegant tannins and a sapid and mineral persistence. Food Affinities: Beef stews, braised meats and aged cheeses. Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Frescobaldi CastelGiocondo- Brunello di Montalcino DOCG, Tuscany, Italy