Frozen Pandoro with Barattolino Vaniglia e Pistacchio

with Barattolino Vaniglia e Pistacchio

Ingredients

1 pandoro (preferably high quality)
500 g Barattolino Vaniglia e Pistacchio gelato

50 g icing sugar
Chopped pistachios to decorate

METHOD

Plenty of delicious recipes to enjoy and share.
Watch the video and follow the step-by-step instructions to make our Frozen Pandoro with Barattolino Vaniglia e Pistacchio (vanilla and pistachio) gelato.

DON'T MISS A SINGLE STEP

Watch the video to see all the steps you need to follow for this delicious Sammontana recipe.

STEP 1

CUT THE PANDORO

Cut the pandoro into thin horizontal slicesIn a heavy-bottomed saucepan, melt the sugar and honey over a low heat. Stir until you obtain a light amber caramel. Add the chopped nuts and stir quickly to coat them evenly.

STEP 2

LINE THE MOULD

Cut the slices in half and use them to line a small round mould, covering the base well.Pour half of the mixture onto a sheet of baking paper, cover with a second sheet and roll out with a rolling pin to form a thin disc.

STEP 3

ADD THE GELATO

Spread the pistachio gelato evenly inside the pandoro-lined mould, smoothing the surface with a spoon. Then place in the freezer for at least 2 hours so the gelato can set.

STEP 4

DECORATE

Before serving, remove from the freezer and leave it to sit at room temperature for a few minutes. Remove the mould and decorate with a ribbon. Add another scoop of gelato and top with chopped pistachios.

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