Chocolate & Coffee Ice-cream Pandoro

TOVÁBBI KARÁCSONYI RECEPTEKET A 2017 DECEMBERI LASZÁMUNKBAN TALÁLSZ! NÉZZ BELE A TARTALOMBA:

2017 DECEMBERI SZÁM
 

serves: 12
calories per serving: 312
fat: 8g
saturated fat: 4g
carbohydrates: 57g
suitable for freezing: YES
 

• 1 x 750g Italian pandoro
   
• 300ml espresso ice cream
   
• 400ml vanilla ice cream
   
• 500ml chocolate ice cream
   
• 200ml chocolate sauce
   
• 6 candied chocolate-orange segments
   
• 1tsp edible silver glitter stars 
   

1. Trim the base of the pandoro to make a 3cm thick disc. Then cut out the centre. Allow each of the ice creams to soften slightly, then spoon in the espresso flavour, followed by the vanilla and the chocolate.

2. Press the reserved disc of pandoro on top of the ice cream. Put the cake upside down into the bag it came in and freeze for up to 1 month.

3. To serve, pour over with warmed chocolate sauce, top with chocolate-orange segments and scatter over the glitter stars.