Skye McAlpine’s pomegranate Campari jelly and salted caramel zuccotto
A ruby-red, melt-in-the-mouth delight and an ice-cream encased in chocolate and marsala-drenched panettone – both to make ahead of time
TL;DR
- Salted caramel zuccotto recipe involves ice cream, panettone, marsala, dark and white chocolate, butter, cream, and redcurrants.
- Pomegranate Campari jelly recipe uses gelatine, Campari, pomegranate juice, prosecco, sugar, and pomegranate seeds.
- Both desserts can be made in advance and stored in the freezer or refrigerator.
- The zuccotto is assembled in a bowl, frozen, then coated in melted chocolate.
- The jelly is made by boiling liquid ingredients with sugar and dissolved gelatine, then chilled until set.
- Recipes are extracts from 'The Christmas Companion' by Skye McAlpine.