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
350 ml condensed milk
600 ml double cream
100 g shelled pistachio
100 g glacé cherry
100 g mixed cut candied peel
To decorate
150 g dark chocolate, finely chopped
25 g shelled pistachios, roughly chopped
50 g glacé cherries, roughly chopped
25 g mixed cut candied peel
25 g 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.
Per Serving
Calories: 788
Fibre: 3 g
Total carbs: 67 g
Sugars: 54 g
Total fat: 52 g
Saturated fat: 26 g
Protein: 12 g
Our favourite show-stopping Christmas dessert recipes to round of any festive meal with a bang
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
