Skye McAlpine’s pomegranate Campari jelly and salted caramel zuccotto – recipes

A ruby-red, melt-in-the-mouth delight and an ice-cream encased in chocolate and marsala-drenched panettone – both to make ahead of timeWhile strictly speaking this is a zuccotto – that is, a dome-shaped cake filled with ice-cream and enrobed in chocolate – I take disproportionate pleasure in the fact that it looks very much like a Christmas pudding. Even more delightful is the knowledge that it can be made weeks ahead of time, and whisked out of the freezer and brought to the table as needed. There’s allo a wibbly-wobbly jelly with a soft melt-in-your-mouth set, rather than the more solid, gelatinous variety I so strongly associate with childhood tea parties. Plus, it has sparkling booze in it, which, of course, makes the whole thing feel very grown-up. Continue reading...