CHRISTMAS AT CRUMBS | Panettone Ice Cream Bomb
It’s Christmas soon (in case you hadn’t noticed!), so it’s time to start thinking of delicious new ways to feed the family. Christmas pudding is so last year, so we’re trying something a bit different - a panettone ice cream bomb. We were inspired by a recipe in December's Good Housekeeping magazine which is super simple and can all be made in advance.
Takes: 15m plus 24 hr minimum freezing
Serves: 6 but you can scale up with a bigger Panettone
400g (approx) panettone
175ml condensed milk
300ml double cream
50g shelled unsalted pistachios
50g sour dried cherries
50g flaked almonds
To decorate
75g dark chocolate
20g shelled pistachios roughly chopped
25g sour dried cherries
15g flaked almonds
Slice the top off the panettone to use as a lid. Hollow out the centre of the panettone with your fingers, leaving a 3cm shell. Eat the left over panettone. In a large bowl or freestanding mixer whisk or beat the milk and cream until it forms soft peaks. Stir in nuts and cherries. Fill the panettone with the mixture and top with the lid. Wrap in clingfilm and freeze overnight. This is easy enough for young children to do with supervision and older children to do on their own.
Melt the chocolate in the microwave or in a bain marie. Cool briefly. Take panettone out of freezer and pour the chocolate over it and sprinkle remaining fruit and nuts. Allow chocolate to set for 10m. Serve in slices. Refreezes well too, although I doubt there will be any left.