Ice Cream Panettone Terrine
Could there be anything better on a warm Christmas Day than a showstopper ice cream terrine that only requires a little chopping and slicing to put together? The slightly tart cherries look amazing in the ice cream and make for great eating too.
Line a loaf tin (approx 22 x 12 cm) with cling film. Bring ice cream out of the freezer and soften slightly, then stir through the chocolate, pistachios, cherries and orange peel evenly.
Put half the ice cream in the tin and smooth down. Cut two 5mm slices of the panettone horizontally, then cut each slice to fit into the tin. Put 1 slice down (patching if necessary), press in place firmly to remove any air pockets then drizzle with half the cherry syrup. Top with the remaining ice cream, add a top layer of panettone and more syrup. Wrap the terrine tightly with more cling film and freeze for at least 12 hours.
To serve, remove from the freezer 10-15 minutes before serving, remove terrine tin and take off the cling film. Place carefully onto platter, garnish with fresh berries and reserved chocolate and pistachios, and dust with icing sugar.
1 litre Kohu Road vanilla ice cream
100g Trade Aid 55% Classic Dark chocolate, roughly chopped, plus a little extra for garnish
1/2 cup Pistachios, plus a few extra for garnish
1 1/2 cups Marco Polo Morello Pitted Cherries, plus 1/2 cup of the liquid from the cherries
3 Tbsp Candied Citrus Peel
1 500g Loison Classico Panettone (or use brioche if you prefer)
Fresh sliced strawberries and raspberries, for garnish
Icing sugar for dusting