Christmas Summer Panettone with Delia’s Ice Cream

Directions

• For the Panettone bread, make your own per the recipe below OR cheat and buy a ready-made one!
  
  In a bowl, whisk together the water, egg yolks, eggs, zests and vanilla.
  In a stand mixer fitted with the dough hook, combine the flour, sugar, yeast and salt. Add the egg mixture and knead until the dough starts to form.
  
  Add the butter and knead for 5 minutes. The dough will be soft and very sticky. Place in a lightly oiled bowl. Cover with lightly oiled plastic wrap. Let rise in a warm, humid place for 1 hour and 30 minutes.
  In another bowl, soak the dried fruit in the rum, stirring several times, while the dough is rising (at least 1 hour).
  
  Fold the fruit and rum mixture into the dough until it is completely incorporated. Pour the dough into a 7-inch (18 cm) paper panettone mold. Place on a baking sheet. Let rise, uncovered, in a warm, humid place for 1 hour and 15 minutes or until the dough has risen just above the edge of the mold.
  
  With the rack in the middle position, preheat the oven to 350°F (180°C).
  Bake for 40 minutes or until a wooden skewer inserted into the center of the panettone comes out clean.
  Remove from the oven. Insert two long skewers through the paper mold and through the base of the panettone, making sure they are parallel (see note).
  Invert and suspend the panettone by the skewers in a large pot. It must not touch the sides or bottom of the pot. Let cool completely. The panettone will keep for 1 week under a cake dome at room temperature.
• Place the vanilla bean ice cream in the mixer and soften the ice cream.
• Mix in the glace cherries and any other dried fruits you wish.
• Cut off the bottom of the panettone bread and scoop out the inner part making a hollow area to fill with ice cream. Keep the bottom to replace once filled. Save the inner part to enjoy later with custard and tea.
• Soften the raspberry sorbet till it is spreadable in texture.
• Place half the vanilla ice cream into the hollow panettone bread.
• Add a thin layer of raspberry sorbet. Complete with the remaining vanilla bean ice cream
• Replace the lid of the bread and return it to the freezer to harden. Remove from the freezer 20 mins before serving. Sprinkle with icing sugar before serving.