Press a plate down on top to push and compact everything down, pop a weight on, then freeze overnight, or until needed.ģ. Around 20 minutes before you want to serve it, unwrap your amazing winter bombe, carefully turn it out on to a beautiful serving dish, then leave to thaw slightly (I tend to transfer my bombe from the freezer to the fridge just before serving up the main to give it a head start). Put the remaining two panettone slices on top of the ice cream, drizzle over the rest of the Vin Santo, then cover the bowl tightly with clingfilm. Spread it out, working quickly so the ice cream doesn’t completely melt. Sprinkle in the pistachios, cherries and glacé fruit, then layer on the clementine slices. Spoon one tub of ice cream into the bowl, spreading it around in a thick layer. Finely grate the fresh clementine zest and put aside, then peel and finely slice the clementine into rounds. Drizzle some of the Vin Santo on to the panettone so it soaks in, then use the back of a spoon to spread the jam all over it.Ģ. Drain the cherries, and thinly slice the glacé clementines.
Arrange six of your panettone slices in a single layer around the inside of the bowl, pushing them down if they overlap.
You’ll have some panettone left over, so keep this for another day. Use a serrated knife to slice four 2cm-thick rounds off your panettone, then cut them in half. Line a 2 litre pudding bowl with three layers of clingfilm. – 75g glacé clementines (or other glacé fruit)ġ. Get the ice cream out of the freezer so it can soften a little while you get things ready. – 3 heaped tablespoons quality raspberry jam – 2 x 500g tubs of quality vanilla ice cream It’s a sort of cross between a summer pud and an Arctic roll, and it’s sure to wow. It looks amazing, is crazy delicious, and is a clever assembly job. I make this frozen classic every year without fail.
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