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Panettone with rum and raisin ice-cream

If you are creating the ultimate dinner party menu, try this delicious recipe idea from Luke Mangan.

panettone
Photo: Jennifer Soo

Ingredients

  • 1 cup raisins
  • 1/2 cup rum
  • 1/2 litre good quality vanilla ice-cream
  • 12 slices Italian panettone 

Method

  1. Soak the raisins in the rum for several hours or overnight. Just before serving, allow the ice-cream to soften slightly. Stir the drained raisins through the ice-cream.
  2. Lightly toast the panettone slices. Place one slice on each plate, spoon a dollop of rum and raisin ice-cream on top, then top with another slice of panettone to make a sandwich.
  3. Serve immediately, sprinkled with some extra rum-soaked raisins (and extra ice-cream if desired).
  4. Huon Hooke's wine match Luscious Rutherglen muscat is the ideal partner, preferably a fruity, slightly lighter, younger one such as Morris or Campbells regular Rutherglen liqueur muscats.
Course:
Dessert
Occasion:
Dinner Party

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