- serves 10 people
- preparation 10 minutes
- difficulty Easy level
Ingredients
- 1 large panettone or pandoro (about 1 kg)
- 1½ litres different flavours of gelato or ice-cream, slightly softened
- icing sugar, for dusting
- Christmas ribbon, to decorate
Freezing time: 4 hours
Instructions
- Using a bread knife and a large round pastry cutter, cut a circle from the domed top of the panettone and cut a cylinder from the centre of the loaf, leaving about 2.5 cm of panettone around the sides and on the base.
- Reserve the centre of the loaf for another purpose (like making Boxing Day French toast, or ice cream sandwiches with any leftover ice cream).
- Spoon the different colours of gelato into the panettone in a random fashion to create a mottled effect, pushing it down with the back of a spoon as you go. Place the top back on the panettone, wrap the whole thing in plastic (or place it into a plastic bag) and freeze for 4 hours.
- To serve, tie a ribbon around the panettone and dust liberally with icing sugar.
Photography by Danielle Abou Karam.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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