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Recipe Detail Page
Sweet Panini with Mascarpone & Hazelnuts
Winter 2012
Crispy-crusted pressed panini are usually filled with wonderful savouries. Then again panini can be sweetly di& erent—a warm foil to sorbet or ice cream—or merely a warming sweet snack in late afternoon. The outside is toasty while the inside is soft and hot. Here’s a quick Italian language lesson, a panino is one sandwich, but the plural word is panini—no ‘s’!
Serves 4
8 slices No-Knead Cranberry Focaccia or Brioche, sliced ¾ inch (2 cm) thick
½ to ¾ cup (125 to 175 mL) mascarpone cheese
4 to 6 tbsp (60 to 90 mL) Nutella
½ to ¾ cup (125 to 175 mL) toasted sliced or chopped hazelnuts or almonds
2 to 3 tbsp (30 to 45 mL) softened unsalted butter
1 quart (1 L) mango sorbet or hazelnut gelato or rich vanilla ice cream
1 Use greater amounts with larger bread slices. Stir mascarpone with Nutella; plan on 2 to 3 tbsp (30 to 45 mL) per sandwich. Dividing equally, spread cheese combination on 1 side of each slice. Sprinkle 4 slices with hazelnuts pressing lightly into cheese mixture. Close sandwiches; very lightly butter outer surfaces on both sides.
2 When ready to toast, heat panini press or alternatively a wide grill pan or heavy cast iron frying pan over medium to medium-low heat until hot. In press, panini is ready in 2 to 3 minutes. In pan, place panini and top with another heavy pan, such as another cast iron pan. Grill for 2 to 3 minutes or until underside is browned and crisp. Turn sandwiches and repeat.
3 Cut sandwiches in half or into strips. Serve piping hot accompanied by scoops of sorbet.
Serves 4
