Panettone filled with ice cream

Components

• One medium panettone weighing between 500 g and 650 g
• 600 grams of vanilla ice cream

Setup phase

1. Take the ice cream out of the freezer and leave it at room temperature while you prepare the panettone, allowing it to soften for easier handling.

1. Gently maintain the format while removing the panettone from the cardboard. Using a bread knife, slice the panettone at the base to hollow out the interior (like a cylinder), leaving approximately a 2 cm border, being careful not to cut all the way to the top.
2. Use a spoon to detach the center from the crust and slowly pull it out, being careful not to break the edge (or, if you like, gently pull the panettone center out with your hands).
3. Put the panettone in a medium bowl with the opening facing upward, so the top doesn’t get squished when filled and maintains its shape without flattening. Completely fill the panettone’s hollow with ice cream, carefully pressing it down with a spoon to avoid any gaps.
4. Slice approximately 2 cm from the base of the removed myolo and insert it into the panetone opening to seal it – you can save the remaining myolo for a different recipe; find out how to make a baked Alaska natalino here.
5. Place the filled panettone back into the packaging bag (or a food-safe bag), seal it tightly, and freeze for at least 4 hours before serving (or prepare it the day before if you prefer).

For the Leit and Montage Doc calda

Components

• One can of condensed milk (395 g)
• Two-thirds of a tea cup of milk

Setup phase

1. Peel off the paper label from the condensed milk can and use a small knife or spatula to scrape off any glue residue – this helps avoid clogging the pressure cooker valve.

1. Put the closed can into the pressure cooker and add water until it reaches about two fingers above the can. Cover the cooker and heat on high. When the valve begins to release steam, reduce the heat and cook for 35 minutes.
2. Turn off the heat and allow the steam to fully escape from the pan before removing the lid. Using tongs, carefully take the can out of the pan to avoid burns. Let the can cool down completely at room temperature for at least 2 hours before opening it (alternatively, you can prepare the milk can the day before).
3. Place a small pan with milk candy over low heat and stir with a wire whisk for approximately 4 minutes until it softens. Pour in the milk all at once and mix thoroughly for about 2 minutes until a smooth syrup forms.
4. Move to a bowl and allow to cool fully before placing on the panettone.
5. If you made the panettone the previous day, take it out of the freezer approximately 20 minutes before serving, as the ice cream will be very hard and slicing it can be challenging.
6. Pour approximately 2/3 cup of milk candy syrup over the panettone and serve the remaining syrup separately alongside the slices.

Please provide the text you would like me to paraphrase.

You can make panettone and broth ahead of time. Store the panettone in the freezer overnight, and keep the syrup in the refrigerator for up to 5 days before serving (warm it in the microwave for a few seconds to bring it to room temperature).