What if we revisited the traditional Italian Colomba with a touch of originality and freshness? Here is The Colomba Charlotte, inspired by the famous charlotte, this recipe subtly combines citrus flavors: lemon zest, freshly squeezed orange juice, fragrant limoncello, all enhanced by a touch of whipped cream.
Original, colorful, fruity and fresh, The Colomba Charlotte is a bold alternative to classic desserts. It highlights Viva panettone's Colomba in a new light and proves, once again, that with good products, anything is possible in the kitchen.
Now it's your turn!
Tools
Electric mixer
Piping bag
Ingredients (12-14 servings)
Cake Base
1 classic Viva Panettone Colomba
Lemon Diplomat Cream
Pastry Cream
2 sheets (4 g) gelatin
200 ml (¾ cup + 2 tbsp) 2% milk
Zest of 2 lemons
2 egg yolks
75 g (1/3 cup + 1 tbsp) sugar
25 g (¼ cup) cornstarch
15 ml (1 tbsp) lemon juice
45 ml (3 tbsp) limoncello
Whipped Cream
200 ml (½ + 1/3 cups) very cold 35% cream
Orange Jelly
500 ml (2 cups) freshly squeezed orange juice
100 g (1/2 cup) white sugar
37 g (1/4 cup + 2 tbsp)
Simple Syrup
200 g (1 cup) white sugar
250 ml (1 cup) water
Zest of one orange
45 ml (3 tbsp) vanilla extract
Decoration
Viva panettone candied oranges cut into small cubes.
Icing sugar
Preparation
1. Cut the Colomba into vertical slices 1 ¼ inch (3 cm) thick, remove the paper rim and base from the Colomba, being careful not to break the slices. Set aside.
2. Prepare the lemon diplomat cream, starting with the pastry cream.
In a bowl of cold water, immerse the gelatin sheets to hydrate them. Set aside. In a saucepan, pour the milk with the lemon zest and heat over medium heat.
3. In a bowl, whisk the egg yolks and sugar. Add the cornstarch and whisk well. Gradually pour in the hot milk, whisking vigorously. Return everything to the saucepan, bring to a boil, stirring constantly, add the lemon juice and limoncello and cook until thickened. Squeeze the gelatin sheets with your hands and add them to the cream. Mix well to incorporate the gelatin.
4. Pour the pastry cream into a container, cover with plastic wrap placed directly on the cream, and refrigerate for at least 2 hours (or overnight).
5. Prepare the orange jelly.
Mix all ingredients in a saucepan and thicken over medium heat. Pour into a container, cover with plastic wrap placed directly on the jelly, and refrigerate for at least 3 hours (or overnight).
6. Prepare the simple syrup.
Pour all ingredients into a saucepan and bring to a boil. Reduce to low heat and simmer for 10 min. Remove from heat and let cool completely.
7. Assemble the Charlotte.
Keep the slices in the order they were cut. Take one slice, place it horizontally on a plate, and brush it with syrup. With the diplomat cream, trace the outline of the slice and one or two stripes in the center. Fill the spaces with the orange jelly. Cover with the next slice and repeat the steps. After 3 or 4 slices, start a new stack, being careful to maintain the succession of slices. Once the slices are used up, take each stack and lean it vertically to reform the Colomba. With a ribbon or string, tie the Colomba like a charlotte.
Serving Suggestion
Tie your cake like a true charlotte, it can be decorated with small cubes of candied orange, then dusted with a veil of icing sugar. A simple ribbon around the cake is enough to give it a chic and neat appearance: enough to impress your guests without stress.
Temper the dessert 15 to 20 minutes before serving to release all its aromas. Serve it as is, by the slice, accompanied by a citrus tea, a light coffee or a glass of limoncello to prolong the flavors.
Enjoy your meal!
