200 g good-quality dark chocolate (70% cocoa solids), bashed up
Method
Get your ice cream out of the freezer so it can soften a little
while you get things ready. Line a 2 litre pudding bowl with 3 layers of
cling film. Use a serrated knife to slice four 2cm thick rounds off of
your panettone then cut them in half. You'll have some panettone left
over, so keep this for another time. Arrange six of the slices in a
single layer around the bowl and push them down if they overlap. Drizzle
some Vin Santo around the sponge so it soaks in, then use the back of a
spoon to smear the jam over the sponge.
Add 1 tub of ice cream to the bowl and use the spoon to spread it around
in a thick layer. Sprinkle in the pistachios, cherries and glacé fruit
then layer the clementine slices on top. Add the other tub of ice cream.
Spread it out, working quickly so the ice cream doesn't completely
melt. Put the rest of the panettone slices on top of the ice cream,
drizzle over some more Vin Santo then cover the bowl tightly with cling
film. Press a plate down on top to press everything down, then freeze
overnight, or longer.
When you're ready to serve it, put the bashed-up chocolate in a bowl and
get that over a pan of simmering water on a really low heat. Leave the
chocolate to melt while you unwrap your amazing winter bombe and
carefully turn it onto a beautiful serving dish. Add a few gratings of
clementine zest to the chocolate and when it's nicely melted, pour it
over the top so it oozes down the sides and looks delicious.
