Panettone berry pudding with Maraschino ice cream
Budino di panettone con gelato Maraschino
Serves 6
1 large panettone
500ml sugar syrup
100ml Alchermes liqueur
4 punnets of fresh raspberries
2 punnets of fresh blueberries
1 punnet of strawberries
Wash two punnets of raspberries under cold water and place in a food processor with the sugar syrup and Alchermes. Blend and pass through a strainer.
Cut the panettone into 5mm slices and then cut into 7cm rounds. Wash the other berries and cut the strawberries into thin slices. Line a flat tray with greaseproof paper and place 6 rings on top (approx. 7cm in diameter by 6cm in height). Soak the panettone in the syrup and place a piece at the bottom of each ring. Cover the panettone with an even amount of mixed berries, then place another piece of soaked panettone on top. Keep layering until you reach the top of the ring. Next, cover the top of the rings with cling wrap. Place another tray on top with a weight on it and refrigerate overnight to set.
Maraschino ice cream
500ml milk
160g egg yolks
220g caster sugar
100ml Maraschino liqueur
400g sour cream
Place the milk in a saucepan, bring to a simmer and remove from the heat.
Whisk the yolks and sugar together until creamy. Pour in the warm milk and mix in.
Pour the mixture into a pot and bring to 80°C. Stir continuously and keep at this temperature for a few minutes, then cool over an ice bath. Leave covered in the fridge overnight to mature.
Mix in the maraschino and sour cream, then churn.
Assembly
Remove the cling wrap from the puddings. Over a plate gently press down with your fingers around the ring to remove the pudding. Dust with icing sugar and scoop some maraschino ice cream onto the plate. Serve immediately.
As an alternative, custard (see below) can also be added to the recipe. Follow the above recipe and add small amounts of custard between the berries and the cake.
Crema Pasticcera (custard)
8 egg yolks
250g caster sugar
100g flour
1 litre milk
1 vanilla bean
Whisk the egg yolks and sugar in a stainless steel bowl for 5 minutes until creamy. Add the flour and whisk until smooth. Cut the vanilla bean in half lengthways and place in a pot with the milk. Heat until just before boiling point, then slowly whisk the hot milk into the egg mixture. Return to the pot and whisk over a moderate heat until thick, place into a bowl, cover and allow to cool. Makes approximately 1.2 litres.