Transform a traditional Italian Panettone into the most delicious Christmas Cake you have ever tasted. Fill the inside of the sweet, moist bread with your favourite gelato flavour and freeze just in time for the festive season. Impress family and friends using my favourite Panettone gelato recipe….Yuuuuuuuuuum
Panettone Gelato. How to make Italian Ice Cream Cake perfect for your Christmas Party. Cake for Christmas.
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Panettone Gelato – Ice Cream Cake
Ingredients:
5 egg yolks
+1 egg white * optional
250 grams of white sugar
500grams of Marscarpone
1x 1kg panettone
2 cups of Prosecco or Brut
500 grams of Vanilla ice cream
500 grams of Coffee ice cream
Method:
1. Panettone facing upwards, cut the top of the panettone so that you make a lid. Make sure you do not remove the paper surrounding the panettone as this will ensure it stays in tact and acts like a casing.
Carefully remove the filling of the panettone leaving .5cm around the sides. Place the stuffing of the panettone aside and divide into 3 bowls.
2. Now to make the filling, beat 5 eggs yolks with 250grams of sugar. Beat well until the yolk changes colour and the sugar starts to dissolve.
This part is optional and is to taste: In another bowl, beat the egg white until soft peaks form. Then mix the beaten egg white with the egg yolk and continue to beat until well combined and the sugar is dissolved.
In another bowl, gently beat the marscarpone – just enough to loosen and smoothen the marscarpone
Then add the marscarpone with the egg mixture and mix just until combined.
3. Using a table spoon, spoon the prosecco inside and around the panettone make sure to also place prosecco on the inside of the lid and on the stuffing of the panettone you removed in part one
4. With the ice cream at room temperature take the three bowls which contains the panettone filling. In one bowl, place 500grams of vanilla ice cream, in another bowl place 500grams of coffee ice cream and in the 3rd bowl place the marscarpone mixture. Mix each bowl well in order for the panettone filling to be evenly dispersed.
5. Now spoon entire contents of bowl one inside the panettone creating the first layer.
Then empty the entire content of the marscarpone on top of the ice cream layer.
Then repeat with the last bowl of ice cream.
Place lid carefully on top of the panettone to close the cake.
6. Now carefully place the panettone inside the see-through wrapping it came in and place in freezer – minimum for 24- 48hours
E ora si mangia, Vincenzo’s Plate…Enjoy!
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Music “Oktogon” and “Platos178 ok” are composed and performed by Walter Gaeta
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Watch the Christmas Cake video recipe: