Chocolate hazelnut ice-cream pandoro
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.