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Panettone cherry ice cream bombe with chocolate sauce

One panettone cherry ice cream bombe with chocolate sauce on a serving plate

Panettone cherry ice cream bombe with chocolate sauce

Name: Panettone cherry ice cream bombe with chocolate sauce
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8
Ingredients: 600g vanilla ice cream; 300g panettone; 25ml cherry, orange or almond liqueur; 200g cherry compote or jam; 200g dark chocolate grated; 300ml double cream

Cassie Best

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Serves 8

Easy

Prep: 20 mins

Cook: 5 mins

plus at least 6 hrs freezing

A star rating of 5 out of 5.1 ratingRate

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Wow family and friends with this panettone-based dessert filled with cherry ice cream and topped with warm chocolate sauce – it's a feast for the senses

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

600g vanilla ice cream
300g panettone
25ml cherry, orange or almond liqueur
200g cherry compote

or jam
200g dark chocolate

grated
300ml double cream

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Nutrition: Per serving

kcal670
fat42g
saturates26g
carbs62g
sugars49g
fibre4g
protein8g
salt0.4g

Method

step 1

Remove the ice cream from the freezer and leave to soften while you start making the pudding. Cut out a circle of baking parchment large enough to line a medium pudding basin (ours had a capacity of 1.5 litres – you can check this by filling it with water and measuring the volume). Stamp out two circles from the panettone – one should fit snugly in the base, while the other should be the same size as the top of the basin when inverted. Cut the rest of the panettone into slices, about 1cm thick. Put the smaller circle of panettone in the base of the basin, then use the slices to line the sides. Don’t worry if they overlap, but make sure the basin is completely covered.
step 2

Drizzle the liqueur over the panettone slices. Tip the softened ice cream into a bowl with the compote or jam. Swirl together gently to create a ripple effect, being careful not to over-mix and working quickly so the ice cream doesn’t melt too much. Pack into the pudding basin, scattering half the grated chocolate between the scoops. Cover the top with the larger circle of panettone, gently pushing it into the ice cream to seal. Wrap the whole basin with foil or beeswax, and freeze for at least 6 hrs or overnight. Will keep frozen for up to a month.
step 3

To make the hot chocolate sauce, warm the cream in a saucepan over a low heat until steaming. Remove from the heat and stir in the remaining chocolate until melted.
step 4

Remove the pudding from the freezer 15 mins before serving, then turn out onto a plate and remove the the wrapping. Pour over a little of the warm chocolate sauce, letting it drip down the sides. Serve in wedges with extra chocolate sauce on the side.

Recipe from Good Food magazine, Vegetarian Christmas 2022

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