Coppette alla Crema di Ricotta
Got Panettone? If you have Italian friends, then I bet your answer is a resounding yes because some of those friends must have given you some panettone as a Christmas gift. As good as it is right out of its pretty box, or toasted with a bit of butter at breakfast time, at my house there are always entire loaves that remain unopened once Christmas is over.
Panettone is delightful in desserts such as Bread Pudding and brunch fare like French Toast. On the savory side, the candied orange peel and raisin flavors of this classic sweet yeast bread make a wonderfully satisfying panino when paired with juicy ham and a tasty cheese, but have you ever tried a Coppette alla Crema di Ricotta? Each bite is a sweet mouthful of liqueur-soaked panettone with fruit and nut-studded ricotta cream. It’s English Trifle done with Italian style.
This dessert affords the perfect opportunity to introduce you, Dear Reader, to Biscotti Famosi, an amber elixir made by Faretti in Northern Italy. The liqueur starts with a vodka base and the first flavors are of toasted almonds, caramel, orange, and lemon zest followed by a surprisingly long finish tasting of pure fennel. It is a real delight, one that I call “biscotti in a bottle.” With a rich, almost creamy mouthfeel, this exquisite liqueur could be dessert all on its own, but with the cubed panettone and “cannoli cream” it lifts “leftovers” to the realm of the sublime.
It’s hard to know which is the star of this dessert – the panettone or the Biscotti Famosi liqueur. This elegantly balanced liqueur is the perfect complement to the classic panettone flavor profile. Serve a glass of Biscotti Famosi with the coppette.
The truth is all that leftover panettone will not last until next Christmas. Make this one soon.
Coppette alla Crema di Ricotta
serves 4
If you have no Biscotti Famosi, the Italian liqueur palette has much to offer in the way of substitutions. Amaretto, with its almond notes, and Frangelico, redolent of hazelnuts, are two of Italy’s most familiar sweet spirits, and either would be wonderful here. If pistachios are your pleasure, try Dumante Verdenoce, a pistachio liqueur. Make this one your own, and exchange the nuts to match the liqueur you select.
14 ounces fresh ricotta
3-4 tablespoons of granulated sugar
1 vanilla bean
¼ cup chopped hazelnuts, divided
¼ cup + 1 tablespoon diced candied orange peel
¼ cup + 1 tablespoon chocolate mini morsels
¼ cup Faretti Biscotti Famosi liqueur
1 ¾ cups panettone, cut into 1-inch cubes
Preheat the oven to 350 degrees F. Adjust the rack to the center level. Place the hazelnuts on a small, rimmed baking sheet, and toast in the oven for 13 to 15 minutes, until fragrant, stirring once or twice as they toast. Remove the nuts from the oven, and drop them onto a clean, lint-free towel. Allow them to cool for a few minutes. Gather the towel around the nuts and briskly rub the nuts together, removing as much of the skins as possible. Set the nuts aside to cool completely. Discard the skins. Coarsely chop the cooled nuts, and divide them in half. Set aside.
If the ricotta is very wet, place it in a sieve set over a bowl. Cover and refrigerate for 2 hours to drain. Place the sugar in the workbowl of a food processor fitted with the metal knife. Use a paring knife to split the vanilla bean lengthwise. Spread the bean open, and use the dull edge of the paring knife to scrape the seeds from the bean. Drop the seeds into the workbowl of the food processor. Discard the bean or place it in a container with sugar to flavor the sugar for future use. Process the sugar and vanilla seeds for 30 seconds, or until powder fine. Add the drained ricotta to the workbowl. Process until smooth.
Distribute the panettone cubes in the bottom 4 compote glasses. Drizzle the Biscotti Famosi liqueur over the panettone cubes to moisten them.
In a medium bowl combine the ricotta and vanilla sugar mixture with 2 tablespoons of the toasted and chopped hazelnuts and ¼ cup each of the candied orange peel and chocolate mini morsels. Distribute the crema di ricotta over the moistened panettone. Top with the remaining toasted and chopped nuts, candied orange peel, and chocolate mini morsels. Serve.
Candied orange peel is available from Market Hall Foods.
Faretti Biscotti Famosi liqueur is available from Mission Wine & Spirits, BevMo!, and other purveyors of wine and spirits.
Note: You can click on any picture to see a slide show!
I have no affiliation with any product, manufacturer, or site mentioned in this article.
Thursday, January 15th 2015 at 6:59 am |
You really got my attention with this beautiful little dessert, Adri. What a wonderful combination of flavors and textures. I’m always looking for new ways to use the panettone left over from Christmas. Thanks for sharing this recipe. Happy 2015.
Thursday, January 15th 2015 at 7:02 am |
Hi Cathy,
This one is a tasty treat indeed. A little liquor helps anything – that’s my motto. Happy New Year to you, and cheers!
Tuesday, January 20th 2015 at 12:26 pm |
What a beautiful way to use panettone! I’m just loving the soft light in these pictures, Adri. And that Biscotti Famosi! As I read your description, I kept nodding my head with approval. It contains all the flavors and smells that I enjoy in a gorgeous amber bottle. I’m going to have to try this… thanks for the introduction 🙂 xx
Tuesday, January 20th 2015 at 6:10 pm |
Hi Emilie,
I am always looking for ways to use panettone, and this little snack is tasty indeed. I hope you can find the Biscotti Famosi. I bet you will love it. Happy new year!
Tuesday, January 20th 2015 at 5:02 pm |
Whoa, what a fabulous trifle! And that liqueur sounds just as exquisite! Happy New Year, my friend!
Tuesday, January 20th 2015 at 6:13 pm |
Hi Liz,
Thanks! This is a fab little treat, and the liqueur is out of this world. It’s great to sip after dinner or for use in pastries, and the fennel is really nice. I hope 2015 is treating you well, amica, and thanks for stopping by.
Wednesday, January 21st 2015 at 7:20 pm |
Biscotti liqueur sounds so deliciously decadent, Adri! I will have to look for this! This combination makes a fabulous dessert. Happy New Year!
Thursday, January 22nd 2015 at 5:59 pm |
Hi Pat,
Oh, you will love this liqueur. It really is like biscotti in a bottle. I hope you can find some where you live. Thanks for stopping in, and Happy New Year to you and yours!
Sunday, February 1st 2015 at 2:07 am |
Absolutely delicious! We have plenty of ricotta here in Sicily:)
Sunday, February 1st 2015 at 7:26 am |
Hi Francesca,
I am glad this caught your eye, and indeed you have lots of terrific ricotta in Sicily. Thanks for stopping by!
Sunday, February 1st 2015 at 2:08 am |
I think my comment wasn’t published. This looks really delicious!
Sunday, February 1st 2015 at 7:26 am |
I got it, and again, thank you for visiting.
Sunday, February 1st 2015 at 9:45 am |
Gosh, how did I miss this post– looks heavenly! And with all the panettone I had leftover after Christmas, I really could have tried it. My mouth is watering looking at your lovely pictures too.
Monday, February 2nd 2015 at 5:55 am |
Hi Trisha,
Despair not. This would be great with Colomba di Pasqua, so all is right with the world. I hope things are good in Rome, and I am loving the book you recommended, John Hooper’s “The Italians.” Un bacione a te!
Thursday, February 5th 2015 at 8:18 pm |
Simply damn delicious dessert!!!
Friday, February 6th 2015 at 8:59 pm |
Hi Dedy,
Grazie mille!
Monday, February 9th 2015 at 5:25 am |
As much as I love and look forward to Christmas, I now have another reason. Your coppette sounds delicious…I’ll buy a panettone just for this dessert.
Monday, February 9th 2015 at 6:50 am |
Hi Karen,
This one really is good – and you could certainly use en Easter Colomba to make it. I hope the new year is bringing good things to you and yours.
Monday, February 9th 2015 at 6:05 pm |
My Norwegian mother used to make a sweet yeasted Christmas bread called Julekake that was filled with citron and raisins. Very similar. You really took me back to a bygone era. lol.
Tuesday, February 10th 2015 at 10:38 am |
Hi Lynne,
I LOVE Julekage. I hope you will share her recipe with us all next Christmas? I would love to see “Christm,as 2015 – A Bloggers Round-Up of Christmas Breads from Around the World.”
Tuesday, February 17th 2015 at 1:06 pm |
looks and sounds like heaven, I’m hoping I can find that liqueur, yum
Tuesday, February 17th 2015 at 1:31 pm |
Hi Jenna,
I am so glad this one caught your eye. I hope you can find the liqueur. It really is something special.
Thursday, February 19th 2015 at 5:02 pm |
I have some panettone in the freezer I could use for this–sounds like a great dessert!
Friday, February 20th 2015 at 6:18 am |
Hi Nancy,
Go for it! This is a wonderful way to use Panettone. Thanks for stopping by.
Tuesday, April 21st 2015 at 1:34 pm |
I love panettone bread! It only comes out at the shops here around Christmas but I always try to use it in a dessert. This looks really lovely – wouldn’t last long in our house!
Tuesday, April 21st 2015 at 1:36 pm |
Hi Jess,
Next Christmas, grab a Panettone and try this one – and thank you for stopping by!
Monday, September 7th 2015 at 8:48 pm |
Great post i would say. Loved to know a new way to make delicious Panettone. Would surely try this this weekend for my hubby.
Tuesday, September 8th 2015 at 8:17 pm |
Ciao Eccoqui,
I am so pleased to hear that you liked this one. Thanks for stopping by!
Monday, October 26th 2015 at 3:47 am |
Hi,
Just Wow! Its looking so delicious. Thanks for sharing this useful tips with us.
Cheers!
Monday, October 26th 2015 at 9:54 pm |
Benvenuto!
I am so glad you like what you see! Thank you so much for stopping by.
Thursday, November 26th 2015 at 7:10 am |
Panettone bread is also available in Canada this time of year. It is very good, though I imagine the Italian version is better. Am not sure what is in it, if you keep it sealed, it will keep for weeks.
After Christmas stores clear them out, and you can purchase them at a greatly reduced price. Thanks for sharing about the leftovers! 🙂
~Carl~
Thursday, November 26th 2015 at 11:58 am |
Benvenuto Carl,
I love Panettone. It is studded with all sorts of goodies – candied citrus, sometimes nuts, figs, chocolate – you name it. It’s extraordinary keeping properties are due to the fact that it is made with a natural yeast. Thanks for stopping by, and enjoy some Panettone this Christmas season!
Thursday, November 26th 2015 at 2:54 pm |
Now that makes sense Adri. I was not sure why the bread had such a long shelf life. Was hoping it was not chemicals! 🙂
Thursday, November 26th 2015 at 9:59 pm |
Ciao Carl,
The Panettone from the really fine companies – available at shops such as Olio2Go, Gustiamo, and Market Hall Foods, and other fine shops are made with natural yeast and are extraordinary products. The Panettone can run upwards of $30.00 but really, for a once a year treat, they are worth every penny. I’m sending warm holiday wishes to you and yours!
Thursday, November 26th 2015 at 10:08 pm |
AMAZING! No doubt they would be incredible. Italy is so well renowned for its’ bread. The Panettone I have bought in Canada comes from regular grocery stores, and they are about $6. After Christmas they are cleared out for $3 or less. Now I am wondering if the ingredients are similar! 🙂
Wednesday, December 2nd 2015 at 10:32 am |
Ciao Carl,
Although the ingredients are similar – it’s just the whole technique of manufacture and the really superior quality of the specific ingredients that makes some of these breads so superior. Stores like Olio2Go, Market Hall Foods, and Gustiamo all sell really fine holiday breads. I do not know if they ship to Canada, but see if some of the “Italian stores” near you have any of these special brands, such as Rustichella D’Abruzzo, Flamigni, and Pasticceria Filippi. Buon appetito!