Preparation time: 25 minutes, plus overnight freezing
Cooking: 8 minutes
- 2 Spanish persimons
- 2 tbsp caster sugar
- 1 x 1kg Italian panetonne
- 2 litres good-quality vanilla ice cream
- 100g plain chocolate, broken into pieces
- 3 tbsp golden syrup
- 3 tbsp cocoa powder
- 2 tbsp cornflour
- 250ml milk
- 100ml single cream
- Thin slices of Spanish persimon, to decorate
- Remove the leafy tops from the persimmons and chop the flesh.
- Make enough space in your freezer to take the whole panetonne. Don’t put it in yet though!
- Take the ice cream from the freezer and let it soften a little. At the same time, unwrap the panetonne, cut off the domed top and set aside (this will be replaced later). Hollow out the rest of the panetonne, leaving a border of about 3cm all the way round.
- Transfer the softened ice cream to a large bowl. Add the chopped persimons and stir together until combined. Pack this mixture into the hollowed-out panetonne. Replace the domed top, wrap the whole thing in cling film and place in the freezer overnight.
- When ready to serve, take the panetonne from the freezer 10 minutes before slicing. At this point, make the chocolate sauce by putting the chocolate, golden syrup, cocoa powder, cornflour, milk and cream into a heavy-based saucepan. Heat gently over a low heat, stirring constantly with a small whisk or wooden spoon until thick, smooth and glossy.
- Slice the panetonne and serve with the chocolate sauce, decorated with a few thin slices of persimon.
Cook’s tip: To get ahead for your special occasion, make and freeze this up to one month before you need it. And don’t waste the panetonne removed from the middle – use it to make a posh bread and butter pudding.