Make this bombe the day be­fore so it has time to re-freeze nice and solid overnight. There is enough sauce for driz­zling a lit­tle ex­tra at the ta­ble to much oohing and aahing! Gar­nish how­ever you please—fresh or can­died or­ange peel, white choco­late shav­ings or a lit­tle pile of choco­late-dipped can­died or­ange peel from the choco­latier.

1 box (about 900 g) panettone

(brands vary by a few grams)

2 cups (500 mL) best-qual­ity vanilla ice cream

2 cups (500 mL) best-qual­ity or­ange ice cream, gelato or sor­bet

¾ cup (175 mL) dark or semi-sweet choco­late chips

3 tbsp (45 mL) Grand Marnier or or­ange liqueur

⅓ cup (80 mL)

35% cream, warmed in the mi­crowave for about 30 sec­onds

1 With a long, thin knife, cut out a cylin­der from the base of the panettone, leav­ing a fairly thick wall of panettone; about 2 inches (5 cm) is good. Re­serve the cir­cle of bot­tom crust, in the same way you save the lid of a pump­kin jack-o’-lantern—you’ll need it again to close up the bot­tom once the ice cream is in there.

2 Take ice creams out of the freezer and al­low to stand at room tem­per­a­ture for about 5 min­utes or un­til soft­ened enough to scoop and smoosh eas­ily. If us­ing gelato or sor­bet, keep in mind that they will soften faster than a high­qual­ity ice cream and might not even need to soften out­side the freezer at all.

3 In al­ter­nat­ing scoops, us­ing a flat spoon or pad­dle, be­gin stuff­ing the cen­tre of the panettone with the ice creams. Make sure to stuff all the way to the in­side edges—don’t leave air pock­ets—but be care­ful not to over­stuff or you’ll split the loaf. You may use all 4 cups (1 L) or you may need more or less, de­pend­ing on the size of the panettone and the size of the cav­ity. Stuff with ice cream right up to the open­ing, place the “lid” back on with a gen­tle press­ing and place in the freezer for at least 4 hours or overnight.

4 To make the warm dark choco­late-or­ange sauce, set up a bain-marie or dou­ble boiler over medium-high heat; bring wa­ter to a sim­mer. Into the bowl add the choco­late chips and or­ange liqueur, stir­ring oc­ca­sion­ally. When choco­late is melted, add cream; stir un­til smooth and com­bined. Don’t fret: the choco­late will seize up for a bit, but will smooth out again; just keep stir­ring.

5 Re­move bombe from freezer and place it onto a cool­ing rack over a plate to catch the choco­late sauce drips.

6 Trans­fer sauce to small jug or gravy boat and, start­ing at the cen­tre of the top of the bombe, slowly pour the choco­late in cir­cles, go­ing round and round the top, mov­ing out to the edges, al­low­ing the choco­late to cas­cade over the sides, as evenly as pos­si­ble. When sat­is­fied with cov­er­age, gar­nish as de­sired and pop the bombe back into the freezer for an­other 30 min­utes or more.

7 Col­lect the choco­late sauce runoff, add it to any leftover sauce, and re­heat just be­fore serv­ing. Bring to the ta­ble to pour over in­di­vid­ual serv­ings if de­sired.

8 To cut, dip a sharp knife into a tall jug of hot wa­ter and wipe with a warm, damp kitchen towel be­tween slices.

Serves 6 to 8; makes 1 cup (250 mL) choco­late sauce


Crown Royal Vanilla LCBO 476911, $29.95

Ra­maz­zotti Sam­buca LCBO 323972, $22.45

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