Serves
8

Preparation

20min

Cooking

30min

Skill level

Ace
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Ingredients

  • 1 kg panettone (see Note), cut into 1 cm-thick slices
  • 300 g frozen mixed berries
  • 110 g (½ cup) caster sugar
  • 300 g fresh mixed berries (such as raspberries, blueberries and strawberries)

 

White chocolate and cherry ice-cream

  • 900 ml thickened cream
  • 1 tsp vanilla extract
  • 6 egg yolks
  • 75 g (⅓ cup) caster sugar
  • 190 g white chocolate, finely chopped
  • 120 g dried sour cherries (see Note)

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.

Instructions

Cooling time 1 hour 10 minutes
Chilling time 2 hours
Churning time 50 minutes
Freezing time overnight

You will need a 1.5 L terrine mould for this recipe.

To make ice-cream, place cream and vanilla in a medium saucepan over medium-high heat and bring to just below boiling point. Meanwhile, whisk egg yolks and sugar in a bowl until well combined, then, gently whisking constantly, gradually pour hot cream mixture into egg mixture.

Transfer to a clean saucepan over medium-low heat, then cook, stirring with a wooden spoon, for 8 minutes or until thick enough to coat the back of the spoon (don’t let mixture boil). Add chocolate and stir until melted and smooth. Cool to room temperature, cover surface with plastic wrap and chill for 2 hours.

Transfer to an ice-cream maker (see Cooking Notes for manual method) and churn for 25 minutes until partially frozen. Stir in sour cherries and continue to churn for 25 minutes until frozen, then transfer to a loaf pan, cover with plastic wrap and freeze until needed.

Grease and line a 1.5 L terrine mould with plastic wrap, leaving plenty overhanging sides. Line base and sides of mould with panettone slices, trimming to fit mould, reserving enough panettone to cover top. Set aside.

Place frozen berries, 55 g sugar and 250 ml water in a saucepan over medium heat and simmer, using the back of a spoon to lightly crush berries, for 8 minutes or until berries are slightly broken down. Remove from heat and set aside to cool. Drizzle panettone with three-quarters of the berry juice, reserving remainder, then spoon berries over base.

Remove ice-cream from freezer and soften until spreadable but still frozen. Spoon into the lined terrine and smooth surface. Cover with remaining panettone slices and drizzle over remaining berry juice. Fold over excess plastic wrap to cover pudding. Freeze, weighed down with cans, overnight or until firm.

Place fresh berries in a small saucepan with remaining 55 g sugar and 80 ml water. Cook over medium heat for 5 minutes until softened. Remove from heat and cool completely.

Invert pudding onto a serving platter, then remove plastic. Top with softened berries and pour over juices. Serve cut into thick slices.

 

Notes
• Panettone, a traditional Italian Christmas cake bread, is sold especially during Easter and Christmas at supermarkets, delis, specialist food shops and greengrocers.
• Dried sour cherries are from selected delis.

 

Photography Ben Dearnley

 

As seen in Feast magazine, Dec/Jan 2013, Issue 27.