| 250 grams Panettone | |
| 7g Cornstarch | |
| 7 Eggs - Divided | |
| 150g Granulated Sugar | |
| 50g White Chocolate | |
| 25g Unsalted Butter | |
| Kosher Salt | |
| Vanilla Salt (See recipe) | |
| Candied Orange Peel (See recipe) | |
| Toasted Hazelnuts - Chopped |
| 1. | Dry out the panettone. Heat the oven to 100°C. Tear the panettone into bite-size pieces, and spread them out in a single layer on a rimmed baking sheet. Bake the panettone until it is dried and brittle, about one hour. Remove the panettone from the oven, and let cool completely; increase the oven temperature to 180°C. Transfer the dried panettone to a blender, and process until finely ground. Stir the corn starch into the bread crumbs. |
| 2. | Whip the egg yolks. In the bowl of a stand mixer fitted with a whisk, add the egg yolks and begin mixing on low speed. Slowly pour in 75 grams of sugar, then increase the speed to medium-high and whip until the yolk mixture triples in volume and falls back on itself in a wide ribbon when lifted with the whisk. |
| 3. | Melt the chocolate. Meanwhile, combine the white chocolate and butter in a small saucepan over low heat and cook, stirring constantly, until warmed through and just melted. When the yolk mixture is ready, reduce the mixer speed to low, and slowly pour in the white chocolate mixture until smooth. Using a rubber spatula, transfer the yolk mixture to a large bowl, and stir in the panettone bread crumbs. |
| 4. | Whip the egg whites into soft peaks. Clean the mixer bowl and whisk thoroughly, making sure there is not a trace of fat left behind, then return them to the mixer. Add the egg whites and a pinch of salt to the bowl, and begin mixing on medium speed. While the mixer is running, slowly pour in the remaining 75 grams of sugar, and continue whipping until the whites form soft peaks. |
| 5. | Combine the whites with the yolk mixture. Add ⅓ of the whipped egg whites to the yolk-bread crumb mixture, and stir vigorously to combine (the egg whites here are being used to simply loosen the thick texture of the yolk mixture). Add half of the remaining whites, folding them in gently until almost smooth, then add the remaining whites and fold gently until completely smooth and the color is homogenous. |
| 6. | Divide the mixture into ramekins and bake. Set three 6-ounce ramekins on a baking sheet. Divide the soufflé mixture among the ramekins, then immediately bake until puffed and risen but still soft-set in the middle, nine to ten minutes. |
| 7. | Serve. While hot, transfer the ramekins to serving plates, and sprinkle each with a pinch of vanilla salt. Arrange some strands of candied orange peel over the top, and then sprinkle with a pinch of chopped hazelnuts to serve. |
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