‘ Panettone ’ meets up with ice cream and a splash of orange flavoured spirit.
Any festive event can benefit from this easily created domed decadent delight.
Inspiration ...Influence ... Serenity ...
The domed 'Zuccotto' ...meaning the little pumpkin in Italian...
is erected perfectly just as many domed architectural structures are all over our globe.
Although the ’Zuccotto’ seems to have originated in Tuscany...
anyone can be inspired by domed caps anywhere they reside.
My inspiration has come from this photo I had taken in Paris a few years ago.
The dome shape also kind of reminds me of a Cardinal's cap. Therefore, why not take this opportunity to congratulate the new Pope with one of my sweet tooth’s offering.
Speaking of the late Cardinal now honouring us as Pope Francis, I'm personally pleased. May he be the example who serves to create a more humble Vatican entity.
Maybe, the troubling events plaguing the Catholic existence will hopefully be placed in a more peaceful space and order can be properly restored.
Strangely, these thoughts has come as a complete surprise to me. Admittedly, I'm one of those people that rarely goes to church or even speaks of religion. I do however, hold an incredible faith in all that is good and honourable. As the saying goes..."different strokes for different folks."
Pope Francis seems especially unique. I really do feel that he will somehow make a remarkable difference in restoring and uniting many from all walks of life...even the non-Catholics. Our turbulent societies need lots of moral and supportive aid...and he may just be the man for the job.
Here's holding on to the belief that everyone has good in them and that it will be shared on a wider platform.
Now, about satisfying our sweet heart.
This cake is a fabulously delicious and very easily made semifreddo dessert.
It can be made days ahead. I made this last Easter for Mom's dessert table.
This should put smiles at any sweet finish ;o)
Bomba ZUCCOTTO di Pasqua
(A great make-ahead dessert)
(American / Metric measures)
. 1 pint (~500ml) quality ice-cream of choice
. 2 lb. (1Kg) plain 'Panettone' cake *
. 1/4 cup (50ml) orange liquor (Gran Marnier preferred)
. 1/4 cup (50ml) fruit jam (cherry preferred)
. 1/4 cup (36g) roasted almonds, coarsely chopped
. A high-sided domed bowl with a 9 inch (23cm) diameter
Optional - Chocolate Sauce:
. 8oz. (200g) bittersweet (65-70%) chocolate, coarsely chopped
* Panettone can be replaced with any light and airy cake: sponge cake or 'genoise' is perfectly suitable.
1. While preparing the other ingredients, get the ice-cream out of the freezer ahead of time. It should be softened enough to handle.
2. Cut three long sheets of plastic wrap and line the domed bowl. Set aside.
3. Slice four thick rounds from the bottom of the 'Panettone' and then cut them another time in half in order to have eight slices in total. Note: remember to keep the bottom pieces for last placement. There will be some Panettone left over...I use it to make 'French toast'.
4. On the interior of the bowl, arrange the first six slices in a single layer and make sure to press the pieces overlapping each other.
5. Drizzle half the amount of liquor on the cake and then slather the jam throughout as well.
6. Add half the ice-cream at the bottom and sprinkle the nuts over top. Finish the rest of the ice cream and spread evenly.
7. Place the remaining two slices of 'Panettone' cake and drizzle the remaining liquor.
8. Cover the bowl tightly with plastic wrap and press down with the aid of a plate. Freeze for at least 8 hours or longer.
9. When you're ready to serve it, unwrap the 'Zuccotto' cake and carefully turn it onto a serving dish.
Optional Sauce topping:
. To make this 'Zuccotto' ever more decadent and elegant, a chocolate sauce can be made right before serving. Just melt the chocolate in a double boiler and pour the sauce on top of the reversed cake on the serving dish.
In this particular recipe, a rustic appearance was preferred.
Therefore, give it an hour to lightly soften in the fridge before serving.
It should be firm but not hard. Slice and serve. Enjoy.
Since our Easter meal is approaching...
you may just be squeezed for time in making that somewhat complex dessert.
I can assure you that this make-ahead semifreddo will save you every time.
Go ahead...indulge ;o)
Comments or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com
Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.