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Zoto – Italian Panettone Ice Cream Dome

Recipe by Gino D'Acampo

A show‑stopping, no‑bake Italian dessert made from a sliced panettone dome filled with vanilla ice‑cream mixed with orange zest, cherries and candied peel, a heart of chocolate hazelnut ice‑cream, all wrapped in a glossy Italian meringue and finished with a blow‑torch caramelised top and edible glitter.

MediumItalianServes 8

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Source Video
4h 30m
Prep
5m
Cook
33m
Cleanup
5h 8m
Total

Cost Breakdown

Total cost:$36.79
Per serving:$4.60

Critical Success Points

  • Ensuring the panettone slices are uniformly thick
  • Leaving a 1 cm gap at the top for the meringue
  • Freezing the base for a full hour before adding the chocolate layer
  • Heating the sugar syrup to exactly 110 °C
  • Slowly incorporating the hot syrup into the egg whites
  • Caramelising the meringue with a blow torch without burning

Safety Warnings

  • Hot sugar syrup can cause severe burns; handle with care.
  • Use the blow torch away from flammable materials and keep a fire extinguisher nearby.
  • Raw egg whites may carry salmonella; use pasteurized eggs if concerned.

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