In past years, we’ve offered ways to turn panettone and pandoro—Italian holiday breads—into foods from fondue and tiramisu to PB&J and Nutella sandwiches.
It couldn’t be easier. Just cut the panettone in half, scoop out a well in the center and fill it with ice cream. The sweet, yeasty dough, filled candied fruits and nuts, is a delicious complement to ice cream.
Make this recipe one or two days in advance, so the ice cream can harden.
1. CUT the panettone in half horizontally with a serrated knife (if using two pints of ice cream, make the cut higher, at the 2/3 mark). Hollow out the lower portion, leaving a 1-inch base and sides.
2. BRUSH the cut surfaces of the panettone with the optional liqueur.
3. FILL the well with the first flavor of softened ice cream, packing it down firmly (photo #2). Add the optional layer bof brandied cherries. Top with the second layer of ice cream and firmly add the top layer.
If using frosting you can frost the cut rim on the bottom layer as “glue” to help adhere the top (but you won’t be frosting the top until the next day).
4. WRAP the entire panettone in plastic wrap and place it in the freezer until the ice cream hardens. To serve…
5. REMOVE the cake from the freezer, place on a serving platter, and garnish the top as desired (photo #1). Slice and serve.
Who first created these sweet holiday breads, and when? Here’s the scoop.
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