Like the panettone, my Colomba too stands out for specially selected ingredients and processing technique. The triple dough method needs about 54 hours of leavening to yield a deliciously soft and light product.
COLOMBA WITH AUBERGINE AND CANDIED APRICOT.
INGREDIENTS: WHEAT flour type 00, BUTTER, Pasteurised EGG yolk, Leavened icing [sugar, ALMOND flour, toasted HAZELNUT flour, hen EGG white, shelled apricot kernels, Bramata maize flour, cocoa powder, potato starch], Candied apricots (9.39%) [apricots, sugar, glucose syrup], Candied aubergines (8.54%) [sugar, long aubergines, glucose syrup], Sugar, Pasteurised fresh whole MILK, Natural sourdough [WHEAT, water], Honey, Orange peel paste [orange peel, glucose-fructose syrup, sugar], Water, ALMONDS, Whole WHEAT flour, Iodised salt, Bourbon vanilla pods. May contain: peanuts, nuts (almonds, hazelnuts, walnuts, pistachio nuts), sesame, soy.
Tips for a better tasting: Before consuming it, keep the leavened in rooms with a temperature of 20°/26° for at least a day or heat it slightly in a heat source such as an oven at 40°C. Turn it off and leave the leavened in its bag for half an hour. Before cutting, always remove the cup. Use a wavy blade knife and cut the slices gently. Store at a temperature of 10-12° and away from the sun’s rays.
