rustic semifreddo Bomba ice cream ZUCCOTTO di Pasqua Recipe
‘ Panettone ’ meets up with ice cream and a splash of orange flavoured spirit.
Any festive event can benefit from this easily created domed decadent delight.
For a detailed post...refer to:
http://www.foodessa.com/2013/03/rustic-semifreddo-bomba-zuccotto-di.html
Servings: 8
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Ingredients
- . > American / Metric measures <
- . 1 pint (~500ml) quality ice-cream of choice
- . 2 lb. (1Kg) plain 'Panettone' cake *
- . 1/4 cup (50ml) orange liquor (Gran Marnier preferred)
- . 1/4 cup (50ml) fruit jam (cherry preferred)
- . 1/4 cup (36g) roasted almonds, coarsely chopped
- .
- . A high-sided domed bowl with a 9 inch (23cm) diameter
- .
- .Optional - Chocolate Sauce: 8oz. (200g) bittersweet (65-70%) chocolate, coarsely chopped
- . * Panettone can be replaced with any light and airy cake: sponge cake or 'genoise' is perfectly suitable.
Directions
- . While preparing the other ingredients, get the ice-cream out of the freezer ahead of time. It should be softened enough to handle.
- . Cut three long sheets of plastic wrap and line the domed bowl. Set aside.
- . Slice four thick rounds from the bottom of the 'Panettone' and then cut them another time in half in order to have eight slices in total. Note: remember to keep the bottom pieces for last placement.
- . On the interior of the bowl, arrange the first six slices in a single layer and make sure to press the pieces overlapping each other. Drizzle half the amount of liquor on the cake and then slather the jam throughout as well. Add half the ice-cream at the bottom and sprinkle the nuts over top. Finish the rest of the ice cream and spread evenly. Place the remaining two slices of 'Panettone' cake and drizzle the remaining liquor.
- . Cover the bowl tightly with plastic wrap and press down with the aid of a plate. Freeze for at least 8 hours or longer.
- Serving: When you're ready to serve it, unwrap the 'Zuccotto' cake and carefully turn it onto a serving dish.
- Optional Sauce topping: To make this 'Zuccotto' ever more decadent and elegant, a chocolate sauce can be made right before serving. Just melt the chocolate in a double boiler and pour the sauce on top of the reversed cake on the serving dish.
- . In this particular recipe, a rustic appearance was preferred. Therefore, give it an hour to lightly soften in the fridge before serving. It should be firm but not hard. Slice and serve.
- . Enjoy Claudia's flavourful wishes...FOODESSA.com
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 8 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
