The advantage of serving a frozen dessert on Christmas day, apart from the cooling benefits in the heady Brisbane heat, is that you can chuck any of the leftovers in the freezer, and re-live Christmas dessert some three weeks down the track. Which is exactly what I did this afternoon.
Yum.
It was a Panettone Bombe. I infused some milk with panettone and then used that to make icecream. I lined a pudding bowl with slices of panettone, brushed them with melted strawberry jam and then tipped in the icecream, fresh from the churn. An easy enough job to do, once the kids were in bed on Christmas Eve.
Then on the day, I made a quick meringue, evicted the panettone/icecream mound from it's basin, slathered it in glossy peaks and popped it in a really hot oven for a few minutes. I served it straight away to some very satisfying ooohs and ahhhs from the family.
