Put the glacé cherries, dried fruit and candied peel in a large pan, then add the Drambuie, zest and juice.Limited (2016 Jamie Oliver's Christmas Cookbook). Is published by Penguin Random House (c) Jamie Oliver Enterprises Recipe from: Jamie Oliver's Christmas Cookbook by Jamie Oliver Pour chocolate over the pudding so it oozes down the sides. Once nicely melted, stir in the reserved clementine zest, then Snap up the chocolate, place in a heatproof bowl with theīutter over a pan of gently simmering water on a low heat, and leave to Slightly (I transfer my bombe from freezer to fridge just before serving Plate on top to push and compact everything down, pop a weight on, thenģ Around 20 minutes before you serve, unwrap your amazing winterīombe, carefully turn it out on a serving dish, then leave to thaw Vin Santo, then cover the bowl tightly with cling film. Panettone slices on top of the ice cream, drizzle over the rest of the So the ice cream doesn't completely melt. Pistachios, cherries and glace fruit, then layer on the clementine The bowl, spreading it around in a thick layer.
In, then use the back of a spoon to spread the jam all over it.Ģ Drain the cherries, and thinly slice the glace clementines.įinely grate the fresh clementine zest and put aside, then peel andįinely slice the clementine into rounds. Drizzle some of the Vin Santo on to the panettone so it soaks Single layer around the inside of the bowl, pushing them down if they So keep this for another day.Arrange 6 of your panettone slices in a Use a serrated knife to slice four 2cm-thick rounds off your Line 2-litre pudding bowl with three layers of clingįilm. SERVES 12 INGREDIENTS n 2 x 500g tubs quality vanilla ice cream nġkg panettone n 125ml Vin Santo n 3 heaped tbsp quality raspberry jam nġ00g tinned cherries, in juice n 75g glace clementines (or other glaceįruit) n1 clementine n 50g shelled pistachios n 300g quality darkġ Get the ice cream out of the freezer to soften a little while you 2017 Scottish Daily Record & Sunday 11 May.
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