You can use-up your leftover panettone to make this stunning dessert that’s ideal for your New Year’s Eve celebration.
20/30/Serves 8 (+chilling)
Ingredients:
900ml Chocolate Ice Cream
900ml Creamy Vanilla Ice Cream
180g Panettone, cut into 2cm thick rectangles
25ml strong Espresso coffee
200ml Double Cream
1 tbsp Cocoa Powder
finely-grated zest of 1 Orange
Edible gold glitter spray (optional)
Method:
Line a 900g loaf tin with clingfilm (plastic wrap) followed by a sheet of baking paper, with a generous overhang of the clingfilm to help remove the frozen dessert from the tin.
In a large bowl or in a freestanding mixer, use a spoon or the paddle attachment to beat the chocolate ice cream until pliable but not melted. Press into the base of the lined loaf tin.
Place ½ the panettone rectangles onto the ice cream and brush with ½ of the coffee and press down lightly.
Freeze for 20–30 mins until firmed up, then repeat with the vanilla ice cream. Place the remaining panettone pieces with coffee and press those on top of the vanilla ice cream. Wrap in clingfilm and freeze overnight.
When you’re ready to serve, whip the double cream until it’s only just starting to hold its shape. Transfer to a piping bag fitted with a straight nozzle.
Turn out the dessert upside down onto a platter or board and peel back the clingfilm and baking paper.
Quickly pipe dots with peaked tops all over the top of the dessert. Generously dust with cocoa powder. Serve immediately or return to the freezer for an hour or so.
To finish decorate with orange zest and edible gold glitter, if you like.
