Winter ice bomb with Vin Santo

Name: Winter ice bomb with Vin Santo
Cook time: 20 min
Total time: 12 h 20 min
Yield: 10
Ingredients: 2 beakers (500 ml each) Vanilla ice cream; 1 kg Panettone (Italian Christmas cake); 125 ml Vin Santo (Italian dessert wine); Three tablespoons, go. good raspberry jam; 100 g Cherries (glass); 75 g candied clementines or other candied fruit; 1 Organic Clementine; 50 g Pistachio kernels; 300 g Dark chocolate (70% cocoa content); 25 g Butter; 7-10 Tbsp Cling film

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

Hm - according to Jamie the opulent dessert is a "simple kit" - made of panettone, vanilla ice cream and candy

COOK TIME
20 mins

TOTAL TIME
740 mins

Ingredients

Servings: 10

2 beakers (500 ml each) Vanilla ice cream
1 kg Panettone (Italian Christmas cake)
125 ml Vin Santo (Italian dessert wine)
Three tablespoons, go. good raspberry jam
100 g Cherries (glass)
75 g candied clementines or other candied fruit
1 Organic Clementine
50 g Pistachio kernels
300 g Dark chocolate (70% cocoa content)
25 g Butter
7-10 Tbsp Cling film

Directions

1
Allow ice to thaw so that it becomes malleable. Line a 2 litre bowl with three layers of foil. Cut 4 round slices (2 cm thick) from the panettone, cut in half. Line the bowl with 6 slices and sprinkle with some Vin Santo. Spread some jam on top.
2
Drain the cherries. Cut the candied fruit into slices. Wash the organic clementine, grate the skin. Peel the fruit and cut into slices. Spread 1 cup of ice cream on the panettone. Spread pistachios, cherries and candied fruit on top. Cover with clementine slices. Fill in the rest of the ice cream. Cover with the rest of the panettone and sprinkle with the rest of Vin Santo. Cover with foil, put a plate and weight. Freeze overnight.
3
Turn the ice cream bomb about 20 minutes before serving. Chop chocolate and melt with butter in a hot water bath. Stir in the clementine peel. Pour some sauce over the ice cream bomb and serve the rest.