Makes 4
When my kids were growing up, they loved the many desserts I made using the traditional Christmas panetón (this is what we call the Italian panettone). Sometimes it was bread pudding, others it was French toast, but their favorite thing was to have mini panetones filled with ice cream. They are very easy to make and can be frozen for months, so Christmas can last for the whole year.
2 mini panettone
2 cups ice cream
1 cup blackberries
1. Cut off the top of each panetón.
2. Make a hole in the center, pulling out some of the crumbs from the middle.
3. Combine the ice cream with blackberries, mashing the fruit.
4. Fill each panetón with ice cream. Put the top back on and wrap them in foil.
5. Freeze and use as needed.
6. Before serving, transfer to the fridge for 15 minutes. Discard the foil and cut in half.
7. Keep frozen for up to 3 months.
You can easily find different kinds of mini panettone in many grocery stores. Fill them with whipped cream or pastry cream instead of the ice cream if your prefer.