VANILLA PANETTONE is a great alternative option for the holiday season with an added ice cream surprise. Use Amaretto and Vanilla Ice Cream to give this recipe a twist. Although this is a perfect Christmas recipe, we love it all year round.
Serves: 6
Prep time: 10 mins
Ingredients
8 scoops of Vanilla Ice Cream (200g/400ml)
1 large panettone (14cm, 534g)
1 tbsp icing sugar
1 tsp cinnamon
1 tbsp caster sugar
A sprig of redcurrants
CUT a cylinder 10cm in diameter into the Panettone using a bread knife to remove the centre of the cake. Hollow out the inside of the cake to create a cavity leaving the top intact. Reserve the centre crumbs.
SCOOP the Carte D’Or Vanilla Ice Cream and spoon it into the cavity, packing the ice cream into the cake.
CRUMBLE the removed centre crumbs and pack back into the panettone. Invert onto a serving plate.
MIX the icing sugar and cinnamon together and sieve over the top of the panettone.
ROLL the redcurrants in the caster sugar.
DECORATE with the prepared redcurrants and serve in wedges.
