150g caster sugar
50g liquid glucose syrup
1 tbs runny honey
10g bicarb soda, sifted
1 tsp salt flakes
1 x 1kg store-bought pandoro or panettone
1.5L store-bought vanilla ice cream, slightly softened
60g smoked almonds, roughly chopped
2 tbs maple syrup
2 cups (440g) caster sugar
- Line a baking tray with baking paper. Place sugar, glucose, honey and 2 tbs water in a medium saucepan over medium-high heat. Bring to the boil and cook until mixture starts to colour around edges, and reaches 152°C-156°C on a sugar thermometer. When sugar reaches temperature, whisk in bicarb and salt. Quickly pour onto prepared tray and set aside for 30 minutes until set and completely cool.
- Using a large serrated knife, slice about 2cm from the base of the pandoro. Trim base piece, using a 14cm round plate as a guide, and reserve. Use the same plate as a guide to cut into the underside of the pandoro, leaving a 2cm-thick edge, and remove the centre to make a hollow space.
- Roughly crush honeycomb into small pieces and combine with ice cream, almonds and maple. Spoon ice cream mixture into the hollow centre of the pandoro, then seal with the the base piece. Freeze for 4 hours or until completely frozen.
- For the Swiss meringue, place sugar and eggwhites in a heatproof stand mixer bowl over a saucepan of gently simmering water. Stir with a whisk for 6-8 minutes until sugar has completely dissolved then transfer to the stand mixer with the whisk attachment and whisk for 10 minutes until stiff, thick and completely cooled. Spread meringue all over the pandoro, then use a blow torch to caramelise the edges. Serve immediately or return to freezer.