This striking pudding is amazingly easy to make but will wow your guests. The simple, no-churn ice cream can be replaced with 1 litre bought vanilla ice cream, if you wish.
For the ultimate show-stopping Christmas or New Year's eve dessert, look no further than our panettone party bombe!
We didn't think panettone could get much better until we tried this decadent dessert which uses a classic panettone, hollowed out and filled with ice cream!
Pop the lid back on and serve to your guests for a seriously impressive finish to your Christmas day meal or to ring in the New Year at a dinner party with friends.
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Yields:
10 serving(s)
Prep Time:
20 mins
Cook Time:
5 mins
Total Time:
25 mins
Cal/Serv:
788
Ingredients
750g-1kg panettone
350ml
condensed milk
600ml
double cream
100g
shelled pistachio
100g
glacé cherry
100g
mixed cut candied peel
To decorate
150g
dark chocolate, finely chopped
25g
shelled pistachios, roughly chopped
50g
glacé cherries, roughly chopped
25g
mixed cut candied peel
25g
flaked almonds
Directions
Step 1
Slice off the top quarter of your panettone, to use as a lid, and set aside. Using your fingers, pull out the centre of the panettone, leaving a rough 3cm shell around the sides and bottom. Freeze the removed panettone bits and use at a later date for trifle or bread and butter pudding, if you like.
Step 2
In a large bowl, using a handheld electric whisk, beat the condensed milk and cream until mixture holds soft peaks. Stir in pistachios, cherries, mixed peel and flaked almonds. Fill the panettone with the cream mixture and top with the lid. Put on a baking sheet and place in the freezer. Freeze overnight.
Step 3
To finish, in a heatproof bowl set over a pan of simmering water, gently melt the chocolate. Cool for 5min.
Step 4
Remove panettone from freezer and transfer to a cake stand or serving plate. Drizzle over chocolate and sprinkle over remaining dried fruits and nuts. Allow chocolate to set for 10min. Serve in slices.
Get ahead Make to end of step 2 up to 3 months ahead. Once frozen, wrap well in clingfilm and return to freezer. To serve, complete recipe. Any leftovers after serving (if ice cream is still frozen) can be returned to the freezer for up to 1 month.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
