The PANETTONE DOME AND ICE CREAM is a fresh and indulgent dessert, especially for the holiday season. Making it is very easy: you only need simple ingredients and a few straightforward steps. The result is an explosion of aromas and flavors — if you have guests with a sweet tooth, they will truly appreciate it.
I used panettone, but if you prefer you can customize it using pandoro or sponge cake and add inside the ice cream flavor you like best.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 6 servings
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 panettone
- 2 cups ice cream (nougat-flavored (about 17.6 oz / 500 g))
- 3 oz hazelnuts ((about 80 g))
- 1 small glass Marsala (about 1 fl oz (30 ml))
- 3/4 cup milk (about 200 ml)
- 1 cup heavy whipping cream (liquid (about 250 ml))
- 1/3 cup powdered sugar ((about 40 g))
- 1 pomegranate
- sugar flowers
- powdered sugar (for dusting the dome)
YOU WILL NEED FOR THE PANETTONE DOME AND ICE CREAM
- 1 Mold for zuccotto
- 1 Chopper
- 1 Knife
- 1 Bowl
- 1 Pastry brush
PREPARATION OF THE PANETTONE DOME AND ICE CREAM
To prepare the panettone dome and ice cream, place the panettone on a cutting board and slice it into regular slices about 3/8 in thick. Remove the outer crust and set aside a few slices from which you’ll cut about 3/8 in cubes.
Moisten a 7 in diameter dome mold with a little water — a large bowl will also work. Line it with plastic wrap, smoothing it to avoid folds and leaving the wrap extending over the rim.Line the inside of the mold with approximately two-thirds of the slices. In a bowl prepare the soaking liquid by mixing the milk and Marsala. Brush the panettone slices with the milk-Marsala mixture and place the mold in the freezer for 10 minutes.
Put the ice cream in a bowl and beat it with a whisk to soften it. Place the nougat in a food processor and grind it fairly finely.
Fold the nougat, whole hazelnuts, the reserved panettone cubes and a handful of pomegranate arils (if using) into the ice cream, mixing everything together.
At this point take the mold out of the freezer and fill it with the ice cream mixture, smoothing the surface with the back of a spoon.Close the dome with the remaining layer of panettone slices and brush them again with the milk-Marsala mixture.
Cover with plastic wrap and place in the freezer to firm up for at least 3 hours.DECORATION
Whip the very cold cream with about 1/3 cup of powdered sugar until stiff.
Carefully unfold the plastic wrap covering the dessert, unmold it onto a serving plate and remove the plastic wrap.Spread the whipped cream over the dome, creating a wavy effect with the back of a spoon, or use a knife or spatula for a smooth finish.
Decorate with sugar flowers, sugar leaves and pomegranate seeds.
Just before serving, dust your panettone dome and ice cream with powdered sugar.
