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Winter bombe
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Total Time:
20 minutes
Impressive make-ahead frozen dessert, a blend of summer pudding and Arctic roll that never disappoints. Stunning and incredibly tasty!
Ingredients:
  • 2 x 500 g tubs of quality vanilla ice cream
  • 1 kg panettone
  • 125 ml Vin Santo
  • 3 heaped tablespoons quality raspberry jam
  • 100 g tinned cherries in juice
  • 75 g glacé clementines (or other glacé fruit)
  • 1 clementine
  • 50 g shelled pistachios
  • 300 g quality dark chocolate (70%)
  • 25 g unsalted butter
Instructions:
  • Take the ice cream out of the freezer to soften. Line a 2 litre pudding bowl with clingfilm, then layer with panettone slices. Drizzle with Vin Santo and spread jam over the panettone. Add cherries, glacé clementines, clementine zest, clementine slices, pistachios, and one tub of ice cream. Top with the remaining panettone slices, Vin Santo, and the second tub of ice cream. Cover tightly with clingfilm and freeze overnight. Before serving, melt chocolate with butter, stir in clementine zest, and pour over the bombe. Serve any extra sauce on the side.

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