PANETTONE ORANGE-VANILLA SUNDAE BOMBE WITH WARM DARK CHOCOLATEORANGE SAUCE
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
WHAT TO SERVE
Crown Royal Vanilla LCBO 476911, $29.95
Ramazzotti Sambuca LCBO 323972, $22.45