Panettone with Coffee Zabaglione Samantha Cristoforetti

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Panettone with Coffee Zabaglione Samantha Cristoforetti

PANETTONE WITH COFFEE ZABAGLIONE PANETTONE Panettone: Panettone 1. Place the milk and yeast in a bowl and whisk. Samantha 2. In a separate bowl, whisk the sugar and eggs with Coffee until light and fluffy. Cristoforetti 3. Add the melted butter, Marsala wine, vanilla ESA Astronaut Zabaglione extract and orange blossom water. by Lavazza © 4. Sieve the flour into a large mixing bowl and add salt, the yeast/milk mixture, and the whisked egg mixture. 5. Knead in the bowl for 10 minutes on low ingredients speed with a dough hook or by hand. Panettone 6. Cover the bowl with lightly oiled clingfilm and allow to proof for two hours in a warm place. • 160ml warm milk • 2tsp (14g) fast-action dried yeast 7. Once it has doubled in size, grease a Samantha Cristoforetti 18cm/7in-deep cake tin. • 100g golden caster sugar 8. Line the tin base with baking paper, and make • 3 free-range eggs, beaten a 10cm/4in collar with thick baking paper for A • 175g melted butter S A the sides. N / A S • 3tbsp Marsala wine E t: 9. On a floured surface, mix the dried fruit into di re e C • 1tsp vanilla extract ag Im the dough and knead lightly for 3-4 minutes. • 500g strong white flour, plus extra for 10. Place the dough in the lined cake tin and allow Samantha was born in Milan, Italy in dusting to proof for a second time for an hour, or 1977. She is a former Italian Air Force • ½ tsp salt until it has doubled in size again. pilot and ESA Astronaut. • 75g sultanas 11. Brush the top of the dough with a beaten egg • 1tsp orange blossom water (or Aroma and sprinkle over with almonds. Cristoforetti holds a masters degree Panettone, if you have it) 12. Bake in a preheated oven at 180C/160C Fan/ in engineering and in aeronautical • 75g candied peel Gas Mark 4 for 55 minutes. sciences. She studied in many regions • Oil, for greasing 13. Allow to cool and dust with icing sugar. including Italy, France, Russia and • 1 free-range egg, beaten the USA before becoming Italy’s first Zabaglione: • 2tbsp flaked almonds female astronaut. 14. Separate the egg yolks and place them in a fun fact • Icing sugar, for dusting saucepan with the sugar. Samantha Cristoforetti drank the first She has been described as a “foodie”, Zabaglione espresso made in space. ISSpresso is the 15. Add the coffee and liqueur. and even worked with Turin-based first espresso coffee machine designed • 200ml coffee (espresso or mocha) 16. Prepare a bain-marie and whisk the mixture space food experts, Agrotec, to for use in space, produced for the ISS by • 30ml coffee liqueur until soft and doubled in volume. produce a range of Italian meals to Argotec and Lavazza, in a partnership with • 6 egg yolks 17. Slice the Panettone. Grill slices lightly on both share with her crew mates in space. the Italian Space Agency (ASI). • 120g brown sugar sides. Serve with the Zabaglione and enjoy..

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