Choco­late hazel­nut ice-cream pan­doro

The Australian Women's Weekly - - Easy entertaining -

SERVES 10 PREP AND COOK TIME 25 MIN­UTES (+ FREEZ­ING AND STAND­ING TIME) You will need to start this recipe a day ahead. 700g pan­doro (see Test Kitchen tips, op­po­site)

1 cup (330g) choco­late-hazel­nut spread

¼ cup (80g) rasp­berry jam

1 litre (4 cups) salted caramel ice-cream (see tips, op­po­site)

¼ cup (40g) ic­ing su­gar

250g rasp­ber­ries thick vanilla cus­tard, to serve, op­tional

1 Freeze the pan­doro for at least 2 hours or un­til firm.

2 Turn pan­doro up­side down on a board. Us­ing a long thin sharp knife held at an an­gle, cut out a 12cm round from the base. The round should look like a wide cone. Cut a hole in the pan­doro, as neatly as pos­si­ble, leav­ing a 2cm wall all around. Re­move the cen­tre of the pan­doro; as the pan­doro is star­shaped, it will be thin­ner in some parts and thicker in oth­ers. Trim and keep the 12cm round; re­serve pan­doro off cuts for an­other use (see tips, op­po­site).

3 Use a small palette knife to spread the choco­late-hazel­nut spread over the in­side of the pan­doro. Spoon rasp­berry jam into the base. Freeze for 30 min­utes.

4 Mean­while, re­move the ice-cream from the freezer to soften for 15 min­utes.

5 Spoon the ice-cream into the cen­tre of the pan­doro a lit­tle at a time. Re­place the re­served pan­doro round. Cover; freeze for 4 hours or overnight un­til firm. Re­move pan­doro from the freezer 15 min­utes be­fore serv­ing.

6 Dust the pan­doro with the sifted ic­ing su­gar and serve with rasp­ber­ries and cus­tard, if you like. Suitable to freeze. Not suitable to mi­crowave.

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