Drizzle some of the Vin Santo on to the panettone so it soaks in, then use the back of a spoon to spread the jam all over it.Ģ. Drain the cherries, and thinly slice the glacé clementines. Arrange six of your panettone slices in a single layer around the inside of the bowl, pushing them down if they overlap. You’ll have some panettone left over, so keep this for another day. Use a serrated knife to slice four 2cm-thick rounds off your panettone, then cut them in half. Line a 2 litre pudding bowl with three layers of clingfilm. – 75g glacé clementines (or other glacé fruit)ġ. Get the ice cream out of the freezer so it can soften a little while you get things ready. – 3 heaped tablespoons quality raspberry jam – 2 x 500g tubs of quality vanilla ice cream It’s a sort of cross between a summer pud and an Arctic roll, and it’s sure to wow. It looks amazing, is crazy delicious, and is a clever assembly job. I make this frozen classic every year without fail.
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