Ice cream-stuffed panettone with clementines

Put the ice cream in the fridge until just starting to soften. Keeping the paper wrapper on the panettone, cut a circle on the top, then hollow it out as you would a pumpkin, setting aside the insides and any soft crumb attached to the lid. Spoon the softened ice cream into the hollow panettone, replace the lid and put in the freezer for at least 2 hours or until ready to serve (up to 1 month).

To make the crunch, preheat the oven to 180°C, gas mark 4. Line a baking tray with baking parchment. In a bowl, break up the reserved panettone crumb into small pieces, then toss with 30g caster sugar and salt. Drizzle over the melted butter and toss to coat. Spread out in a single layer on the lined tray and bake for 10-15 minutes, turning halfway, until golden. Leave to cool on the tray to crisp up. Store the toasted crumb in an airtight container for up to 1 week.

For the poached clementines, peel the fruit, then use a sharp knife to remove as much of the pith as possible. Cut across the middle of each to make four slices (the slices should hold together but don’t worry if not). For the syrup, stir together 150g of sugar and 100ml of water in a pan. Set over a medium heat and bubble for 5-8 minutes, until it turns a deep golden colour. Turn off the heat, then slowly add the grape juice and 100ml water, whisking well (the syrup will spit and splutter and may seize, but it will dissolve again). Scrape the seeds out of the vanilla pod (reserve them to use in another recipe), then add the scraped pod to the syrup. Bring back to the boil, add the clementine slices, then turn off the heat. Cover with a lid and leave to sit for 10 minutes. Carefully transfer the clementines to a bowl and cover with enough syrup to keep the fruit submerged, reserving the rest. Cover the clementines and store in the fridge for up to 3 days.

For the sauce, reduce the reserved clementine syrup by half, then whisk in the double cream and a big pinch of salt. Bring to a simmer, cook for 1 minute, then leave to cool. Cover and store in the fridge for up to 3 days.

To serve, take the panettone out of the freezer 15 minutes before serving, then dust the top with icing sugar. Peel off the wrapper, position proudly in the middle of the table, then cut into slices. Serve with the clementine slices, toasted panettone crumb and caramel sauce (rewarmed, if needed).