Cranberry Amaretto Clafoutis

• Produce

  • 2 cups Cranberries, fresh whole

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1 Confectioners' sugar
  • 1 pinch Salt
  • 3/4 cup Sugar
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1/4 cup Almonds

• Dairy

  • 1 1/2 cups Whole milk

• Other

  • 2 tablespoons, melted butter and a little extra for buttering pan

Found on prouditaliancook.com

Description

Ingredients

• 1 large panettone
• 2 pints of gelato, one vanilla and one chocolate, softened (feel free to use any flavor of ice cream or gelato)
• a handful of frozen dark cherries (optional) You can also add nuts or any frozen fruit you like
• liqueur to brush the interior sides ( like amaretto) also optional, definitely not needed.
• 1 large Pandoro
• ½ cup of Limoncello or other liqueur (optional)
• 1 small jar of good quality store-bought lemon curd 10 oz. ( You wont use it all)
• 2 cups heavy whipping cream
• 1 cup mascarpone cheese, room temp
• 2 heaping tablespoons, powdered sugar
• edible stars, white pearl sprinkles or anything else you want to decorate with
• A topper for your tree cake, I used a star ornament
• platter decorations

Directions

• Take a sharp serrated knife and turn the panettone upside down and slice an inch off the bottom or if you prefer, make the slice on top right under the dome.You can leave the paper on for stability.
• Then cut around the inside of the bread to hollow it out leaving ½ inch base and sides ( save the bread pieces to munch on).
• Take your softened ice cream and fill the cavity to the top packing it down firmly, then re-attach the lid or bottom securely.
• Wrap the whole panettone in foil or plastic wrap and stick it into the freezer. Best if overnight or even 2 days before so that ice cream is nice and hard.
• Remove from the freezer, unwrap it, removing the paper thats attached to the panettone also, then place on a serving platter and decorate the top..
• Slice into wedges and serve, you can serve with whipped cream, maybe a chocolate sauce, or just as is.
• Turn the Pandoro on its side and carefully cut six slices horizontally.
• In a large mixing bowl add the mascarpone cheese and powdered sugar, cream well beating with a mixer.
• Next add the heavy cream into the mascarpone mixture, beating well into stiff peaks, not soft and loose.
• Fold in lemon curd, start with a heaping tablespoon and keep adding more to taste and stiffness of the cream mixture, remember you dont want it runny.
• Place the largest slice onto your serving platter.
• Brush first layer with limoncello, if not using liqueur just brush the layer with a thin swipe of lemon curd.
• Spread cream mixture all over the top.
• Top with the next largest slice making sure to angle it so the points of the star do not align.
• Repeat with the limoncello and cream mixture on each layer and finally the top.
• At this point you can refrigerate it over night and decorate it closer to the time you will be serving it. Ive done it hours before. Try not to serve it ice cold from the fridge, let it sit out a little.
• To cut remover layer by layer and cut into serving size, when you get towards the bottom you can cut into wedges.
• Remember, the skies the limit on flavor and decorating, make it your own!