Persimmon ice cream panettone with chocolate sauce
8 hours 33 min
This is such a clever, simple dessert that will have all your guests intrigued! To get ahead for your special occasion, make and freeze this up to one month before you need it. And don’t waste the panettone removed from the middle – use it to make a posh bread and butter pudding.
3 people made this
Ingredients
Serves: 8
- 2 Spanish persimmons
- 2L good-quality vanilla ice cream
- 1 (1kg) loaf Italian panettone
- 2 tablespoons caster sugar
- For the chocolate sauce
- 100g plain chocolate, broken into pieces
- 3 tablespoons golden syrup
- 3 tablespoons cocoa powder
- 2 tablespoons cornflour
- 250ml milk
- 100ml single cream
Method
Prep:25min ›
Cook:8min ›
Extra time:8hr freezing ›
Ready in:8hr33min
- Remove the leafy tops from the persimmons then cut a few thin slices, set these aside for decoration. Chop the remaining persimmon flesh.
- Make enough space in your freezer to take the whole panettone. Don’t put it in yet though!
- Take the ice cream from the freezer and let it soften a little. At the same time, unwrap the panettone, cut off the domed top and set aside (this will be replaced later). Hollow out the rest of the panettone, leaving a border of about 3cm thick all the way round.
- Transfer the softened ice cream to a large bowl. Add the chopped persimmons and sugar and stir together until combined. Pack this mixture into the hollowed-out panettone. Replace the domed top, wrap the whole thing in cling film and place in the freezer overnight.
- When ready to serve, take the panettone from the freezer 10 minutes before slicing. At this point, make the chocolate sauce by putting the chocolate, golden syrup, cocoa powder, cornflour, milk and cream into a heavy-based saucepan. Heat gently over a low heat, stirring constantly with a small whisk or wooden spoon until thick, smooth and glossy.
- Slice the panettone and serve with the chocolate sauce, decorated with a few thin slices of persimmon.
