Sprinkle in the pistachios, cherries and glacé fruit then layer the clementine slices on top. Drizzle some Vin Santo around the sponge so it soaks in, then use the back of a spoon to smear the jam over the sponge.Īdd 1 tub of ice cream to the bowl and use the spoon to spread it around in a thick layer. Arrange six of the slices in a single layer around the bowl and push them down if they overlap. You’ll have some panettone left over, so keep this for another time. Use a serrated knife to slice four 2cm thick rounds off of your panettone then cut them in half. Line a 2 litre pudding bowl with 3 layers of cling film. Get your ice cream out of the freezer so it can soften a little while you get things ready. 200 g good-quality dark chocolate (70% cocoa solids), bashed up. ![]() 2 clementines, 1 peeled and sliced into rounds.40 g glacé clementines (or other glacé fruit), thinly sliced.
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