Panettone Bombe - Christmas Ice Cream Cake
User Reviews
5
Panettone Bombe - Christmas Ice Cream Cake
Description
The Panettone Bombe dessert uses a panettone loaf sliced thinly to line a bowl, forming a shell filled with a semifreddo made by whipping heavy cream, condensed milk, sugar, vanilla extract, and orange-flavored Cointreau liqueur. The semifreddo is poured inside the panettone lining and then covered with additional slices to enclose the filling. Plastic wrap helps shape and freeze the cake solid.
This cold cake combines the sweet, dense but soft texture of panettone with the smooth, creamy, and lightly boozy semifreddo. Once firm from freezing, it is coated with melted dark chocolate and decorated with sprinkles. The dark chocolate adds a slight bitterness balancing the sweetness in the cake, while sprinkles provide festive color.
When served, the bomb should be soft enough to slice after sitting out briefly to allow the semifreddo to soften slightly. It is a centerpiece dessert ideal for Christmas or other holiday meals, offering richness, texture contrast, and a pleasing presentation.
Freezer-safe bowls and plastic wrap are essential for shaping and storing the dessert. The liqueur can be substituted or omitted to adjust flavor preferences. Using dark chocolate reduces the overall sweetness and complements the panettone and semifreddo well. Various edible decorations can be used to customize the look.
Ingredients
- 1 panettone (26 oz/750g)
Semifreddo ingredients
- 1 cup heavy cream double cream (250ml)
- 1 cup condensed milk (394g)
- ¼ cup sugar (50g)
- 1 tsp vanilla extract
- 1 fl oz Cointreau (30ml/1 part)
Topping
- 1 cup dark chocolate (200g)
- Sprinkles , for decoration
Instructions
- Remove the paper wrapper from the panettone including the very bottom then cut it into 1/2 inch thick slices.
- Line a bowl with plastic wrap (cling film) making sure to leave enough overlap for wrapping the cake. Place one piece of panettone on the very bottom of the bowl and press it lightly.
- Continue placing slices of panettone around the sides of the bowl making sure to overlap them so there are no spaces, press the cake down slightly then set aside.
- Next, add all of the semifreddo ingredients to a stand mixer and beat to soft peaks. Make sure not to overbeat the mixture.
- Pour the ice cream or semifreddo mixture to the panettone lined bowl and carefully tuck in any overhanging panettone (it doesn't have to be perfect).
- Finally, add another slice (or more if needed) to cover the top of the ice cream mixture.
- Fold over the overlapping plastic wrap to cover the top of the cake completely and freeze.
- When you're ready to serve the Christmas ice cream cake, melt dark chocolate in a bowl over simmering water.
- Place the panettone bombe on a wire rack over a baking tray and pour the melted chocolate all over the top followed by a sprinkling of festive sprinkles.
- The chocolate will set within a minute or two and it's ready to serve.
Notes
- Let the Panettone Bombe soften at room temperature for 5-10 minutes before slicing for easier serving.
- Use dark chocolate for topping to balance the sweetness, or substitute with milk or white chocolate if preferred.
- Choose your favorite liqueur instead of Cointreau, or leave it out for a non-alcoholic version.
- Ensure all bowls and plastic wrap used are safe for freezer storage to maintain shape and texture.
- Decorate with sprinkles or edible glitter to add a festive touch to the dessert.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 44mg | 15% |
| Sodium | 52mg | 2% |
| Potassium | 274mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 439IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 117mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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