Makes about 3 cups.
INGREDIENTS
DIRECTIONS
Place raisins in small bowl. Add 1/4 cup rum. Cover and let stand 2 hours.
Melt butter in medium saucepan over medium heat. Add crushed cookies and amaretto and stir to combine. Set aside.
Bring milk to simmer in heavy large saucepan. Using electric mixer, beat yolks and sugar in large bowl until thick and pale. Beat in vanilla. Sift flour into yolk mixture; whisk to blend. Gradually whisk in hot milk. Return to saucepan. Whisk constantly over medium heat until pastry cream boils and is very thick, about 10 minutes. Transfer to large bowl.
Drain raisins, reserving soaking liquid. Add 1/4 cup rum to liquid; reserve for panettone. Mix raisins, candied fruit and cookie mixture into pastry cream. Chill until cold, whisking often, about 1 hour. (Can be made 1 day ahead. Cover and chill pastry cream and rum mixture separately.)
Beat whipping cream in bowl until stiff peaks form. Fold into pastry cream
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