Panettone with ice cream
Panetto al gelato
Valentina Harris
SERVES 8
Preparation 5 minutes plus chilling
Cooking None
Panettone is Italy's answer to Christmas cake, a deliciously light yet rich cross between a cake and a sweetened bread, studded with candied fruit and sultanas. It was first created in Milan, and is first cousin to the pandoro, which comes from Verona. If you prefer, you can use pandoro instead of panettone, but I think panettone is better. This is probably the most delicious and the most simple of all Italian Christmas desserts!
1 panettone (500g)
500g best-quality ice cream: vanilla, chocolate chip, nougat, chocolate or hazelnut flavour - or some of each
Cut the top off the panettone and scoop out most of the interior, leaving a relatively thick border all the way around the edges and the bottom. You can use the extra panettone to make the best ever bread and butter pudding - see opposite. Allow the ice cream to soften to a spreading consistency. Fill the hollowed out panettone with ice cream, then replace the top. Place in the freezer until about 15 minutes before you want to eat, then slice into wedges and serve. For an extra special treat, drizzle some melted chocolate all over your portion. Serve melted chocolate in a sauce boat separately on the table. (I favour melted Toblerone personally!)
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