- Step 1
Line a baking tray with non-stick baking paper. Place the almonds and sugar in a small heavy-based saucepan over medium heat and cook, stirring occasionally, until the sugar dissolves. Cook, without stirring, for a further 2-3 minutes or until the sugar turns golden and the almonds begin to pop. Remove from the heat and pour onto the lined tray, making sure the almonds are evenly spaced apart. Set aside for 15-20 minutes or until the praline sets.
- Step 2
Break the praline into small pieces and place in the bowl of a food processor. Process until finely chopped. Combine the mixed peel, ginger, cherries and brandy in a small bowl.
- Step 3
Turn the panettone upside down and use a small sharp knife to hollow out the centre, from the base to about 11cm deep and 10cm in diameter (keep the leftover pieces to serve with coffee).
- Step 4
Spoon the ice-cream into a large bowl and allow to stand for 5 minutes to soften slightly. Add the praline, brandied fruits and cinnamon, and stir to combine. Spoon the ice-cream into the hollowed-out panettone and smooth the surface. Place a plate over the panettone base and turn right-side up. Cover with plastic wrap and place in the freezer for 2 hours or until ice-cream is set.
- Step 5
To serve, transfer the bombe to a large serving platter. Set aside for 15 minutes to allow the ice-cream to soften slightly. Dust with icing sugar. Dip a sharp knife in hot water and carefully cut the bombe into wedges.
Recipe from AGT Calendar 2000, attached to January 2000 issue. Delicious served with fresh berries such as raspberries and strawberries.