Panettone with Christmas cake ice cream and roasted fruit
If you live in the northern hemisphere then I’m sorry to flaunt all these strawberries and apricots. Substituting the fruit for caramelised orange slices would work well though.
Servings: 1
Ingredients
- 500 g vanilla ice cream
- 250 g Christmas cake without the icing and marzipan
- 1 chocolate chip panettone sliced into 6 thick slices
- 5 apricots
- A heaped handful of strawberries
- 1 tbsp brown sugar
- Icing sugar to sprinkle
Instructions
- First, make the ice cream. Stir the vanilla ice cream to soften it, crumble the cake and mix them together. Dollop into a freezable container and freeze until firm.
- Preheat the oven to 200°C/200°C fan/400°F. Line a baking tray with baking paper and sprinkle with brown sugar. Sice the apricots and strawberries in half and place them cut side down into the sugar. Turn them cut side up and slide the tray into the oven. Roast the fruit for 15 minutes until the sugar melts and bubbles and the fruit is soft.
- When preparing to serve, lightly toast the panettone. Stack in bowls and top with scoops of ice cream, roasted fruit and a little icing sugar.