Once tucked into bed with the remaining pieces (which were welded into place with the remaining whipped cream). The centre slathered in the whipped Chantilly cream cushioned the arrival of the iced ‘pleasure dome’. The cream whipped into shape with some icing sugar and vanilla extract as the plaster or welding gear. A shot of espresso, a glug of cognac and ‘some’ of the soaking Amaretto (further blushes of embarrassment) were painted onto the panettone lined bowl. The paint for the project (Italianate tiramisu-ly minded ) was provided by a combination of the soaking Vin Santo (well it should have been but… well you know how these things are). and a hot cloth unnecessary in this instance. Removing the tangy sorbet from its dome home and replacing the set version was simplicity itself…. We ate the rest for pudding and it was super clementiny yummy. I set some of this into the comparable mould. A frozen juice mix, once set in a tray and subsequently whizzed up in a food processor would have achieved the same end. I put them into an ice cream maker, since it was groaning from making the vanilla base. To this, a couple of teaspoons of glucose syrup, to avoid an icy set, and also lurking were a couple of desserts spoons of clementine marmalade which found themselves included for good-old-home- style-use-up measures. Juice of remaining tired satsumas, clementines and tangerines were topped up with a drop of orange juice. I used a couple of little moulds an empty one set into the ice cream and the other set with a clementine sorbet, to avoid too much ‘bleed’. No cook vanilla is a spiffing option as shown. Soaking a mix of ‘posh’ vine fruits and candied goodies, in Vin Santo, for some, and Amaretto for others.
My thoughts took the Cassatta route since we are taken by the Italian vibe. Further more if you have half empty tubs of ice creams in your freezer this can make “a one size fit all” super pud too. Slices of store-bought swiss roll, lady fingers or a use for that bit of madeira cake that has seen better days to line a suitable bowl. Make slits into the pre formed sponge, like the lining for a garden hanging basket (just omit the compost and flowers). Grand also if you would prefer to cut shapes to make pretty patterns and interlocking shapes. The commercial pastry chefs finest cheat is the use of pre-made sponge flan cases, readily available in supermarkets (also shown/ blush). Panettone or indeed a scooped out panettone (shown below) works as a shell/bowl.
The key is a suitable freezer bowl, by any other name, lined with cake, any sort of cake-esque-ness will do. I still struggle to keep that nefarious teenagers mindset in check and will scorn the inner, measly, apologetic, dissociative dissident oik. I might have laughed out loud if I had found it was thought a gift to Pope John V111 in 875 from a chap known as Charles the Bald. There is indeed said ornate and wondrous baroque styled chair, by Bernini no less, in St Peters Basilica in the Vatican since 1647-ish. I further find that I’m only slightly self-misguided. Peter) but only after a swift waft around the net. Though ones blithering memory, I can confirm said feast is/was 18-22nd of January (The annual feast of Cathedra Petri being Chair of St. I was indeed that shallow but remember little else other than being whisked off to London by my savvy Mother to celebrate the ‘70% off sales’ in the Cathedrals of Commerce also known as the Department stores of London (blush). To a non-Catholic gal having a day off to celebrate a chair seemed like a thoroughly sound plan. The Italian nuns tried their damnedest to push an education into my rebellious head in their ecclesiastical auberge. Though bizarrely, ones stained and tainted mind returned to the first feast ‘day off school’ after we started back from the Christmas shebang. No complaints as yet? This year our reformative and cosmopolitan version is ‘how-to-do, what to-do, and what a to-do. Most that I have had in Florence include chocolate too. So from this we choose not to call it a bowl of cake and ice cream? The Italian versions traditionally include cake, ice cream and brandy.
Zuccotto translates literally as ‘little pumpkin’. With its Florentine origins (by shape it resembles the Duomo – Cathedral dome). This one is simply a Milanese panettone stuffed with ice cream and sorbet. A do-what-oh? A Zuccotto or, an approximation there of, it’s just so fine and dandy. All the cream, eggs, custard and goodly things that are left over, are lobbed into a Zuccotto. This jolly fine thing has been a ticking-ice-cream-bombe waiting in the wings for the end of the festive hoo ha.