Homemade: Panettone Terrine
As part of our Homemade series, Chef Director, Ross Pike, shows us how to make Panettone Terrine, a Christmas dessert with a difference.
50g Chopped Hazelnuts
50g Flaked Almonds
1 tin Stone Morello Cherries
500g Vanilla Ice Cream, softened
200g Dark Chocolate
Cut the panettone into 5mm slices.
Line a loaf tin with a teaspoon of water followed by cling film.
Sprinkle a quarter of the hazelnuts and a quarter of the almonds into the bottom of the tin.
Place a few of the Morello Cherries on top of the nuts.
Add a quarter of the ice cream and spread out
Add a layer of the panettone
Drizzle over a quarter of the Marsala
Repeat the layering process a further three times leaving some hazelnuts to the side for later.
Cover in cling film and place in the freezer.
Once the terrine is frozen, take it out of the freezer and remove from the tin.
Melt the chocolate and then drizzle over the terrine.
Sprinkle the remaining hazelnuts.
Return to the freeze until required, removing about 5-10 minutes before serving to soften slightly.
Slice, serve and enjoy.