Dulce de Leche and Panettone Ice Cream Terrine
Serves: 4
Ingredients
- 2 x 100g G Cova Panettoncino Cioccolato
- 250g Dulce de Leche
- 1L good quality store-bought vanilla bean ice cream, softened
- Fresh fruit to serve – Sseasonal berries, peach or mango slices are great.
Line four 1 cup ramekins with plastic wrap, leaving plenty overhanging.
Cut two 1cm thick slices of panettone for each dish.
Press one slice into the base of each ramekin, ensuring a snug fit.
Layer each dish with half the ice cream.
Spread or pipe the Dulce de Leche over the ice cream in an even layer.
Layer with the remaining ice cream and press on the last slices of cake.
Cover with overhanging plastic wrap and freeze until the icecream has re-frozen.
Turn out onto a plate for serving with some fresh fruit.
Cook’s notes
This dessert can be made a day ahead for a dinner party.
Slices of mango provide a nice colour garnish.
Peach is slightly acidic very aromatic. It gives a good taste contrast to the sweet icecream.
Fresh strawberries, raspberries, blackberries or a mixture of these works beautifully.
Their acidic nature and contrasting colour makes this a spectacular dinner party dish.