Vegan Winter Pudding Bombe

We take the ice cream out of the freezer a little while before starting to prepare the recipe, so that it can soften and become easier to spread. In the meantime, we will take care of the other ingredients. We wrap a 4-liter pudding bowl in three layers of plastic wrap, making sure it is well covered to prevent any contact with air. This wrap will help with the easy release of the pudding after it has been frozen.

Then, we take the panettone and cut it into thick slices of about 2 cm each. It is important that the slices are uniform to ensure a beautiful presentation of the dessert. We arrange the slices of panettone in a single layer around the edge of the bowl, pressing them down slightly to avoid overlapping. After we have made this first layer, we pour some wine over the panettone, letting it absorb for a few minutes to intensify the flavor.

Once the wine has been absorbed, we add a generous layer of ice cream, using a spoon to smooth the surface well. Now it’s time to sprinkle the pistachios, cherries, and candied fruits, adding a burst of flavor and texture to our dessert. On top, we place a layer of clementine slices, which will add a fresh note and a refreshing taste.

We repeat this procedure, adding another layer of ice cream, followed by pistachios, cherries, and candied fruits, as well as slices of clementine. The last layer will again be ice cream, and on top we will place the slices of panettone, which we drizzle with sweet wine for an intensified flavor. We cover the dish with plastic wrap and place it in the freezer, letting it firm up.

Before serving, we take care of the chocolate. We melt it in a double boiler, stirring constantly to avoid burning. After the pudding has been in the freezer long enough and has set, we carefully unwrap it and turn it out onto a platter. We generously pour the melted chocolate over the pudding, and for an elegant touch, we can decorate with chocolate pieces or clementine zest. This recipe is not only delicious but also perfect for a festive day, making it an inspired choice for the New Year's Eve table. Enjoy your meal!

 Ingredients: 2 liters of vegan vanilla and chocolate ice cream, 2 kg of vegan panettone, 250 ml of vin santo, 6 tablespoons of raspberry jam, 50 g of raw pistachios, 150 g of canned sour cherries, 80 g of candied fruits, 6 peeled clementines sliced, 400 g of vegan dark chocolate.

 Tags:  wine fruits chocolate ice cream sour cherries vegetarian recipes