What you need
- 1 x 900g panettone
- 1-1/2 cups mixed dried fruit
- 1 teaspoon cinnamon
- 1/4 cup brandy
- 395 g can sweetened condensed milk
- 225 g CADBURY White Chocolate Melts
- 250 g PHILADELPHIA Spreadable Cream Cheese
- 300 ml thickened cream
- 150 g CADBURY Dark Chocolate Baking Chips
- 450 g CADBURY Dark Chocolate Melts
- 2/3 cup thickened cream, extra
How to make it
PLACE panettone upside down and use a serrated knife to cut into the cake 2cm in from the edge to create a disc approximately 3cm thick. Remove, wrap in plastic wrap and set aside. Use a spoon to scoop out the panettone crumb leaving a 3cm thickness all around. Reserve this crumb for another use.
COMBINE the fruit, cinnamon and brandy in a microwave proof bowl, cover and microwave on HIGH for 2 minutes. Carefully remove the cover, stir and cool.
COMBINE the condensed milk and white chocolate in a small saucepan and stir over a low heat until melted and combined. Transfer to a mixer bowl and chill in the freezer for 15 minutes.
BEAT the chocolate mixture and PHILLY with an electric mixer until smooth. Add the cream and beat until thick and creamy. Fold through the fruit and chocolate chips. Spoon into the panettone shell. Replace the disc/lid, cover tightly and freeze until firm.
COMBINE the dark chocolate and cream in a saucepan and cook, stirring, over a low heat until smooth. Allow to cool and thicken a little then drizzle half over the panettone to decorate. Serve in wedges drizzled with remaining chocolate sauce.
Reserved panettone crumb may be frozen until required. It can be used in rumballs, as a sweet crumble topping, and in bread and butter pudding