Snap up the chocolate, place in a heatproof bowl with the butter over a pan of gently simmering water on a low heat, and leave to melt.Around 20 minutes before you want to serve it, unwrap your amazing winter bombe, carefully turn it out on to a beautiful serving dish, then leave to thaw slightly (I tend to transfer my bombe from the freezer to the fridge just before serving up the main to give it a head start).Press a plate down on top to push and compact everything down, pop a weight on, then freeze overnight, or until needed. Drizzle over the rest of the Vin Santo, then cover the bowl tightly with clingfilm.Put the remaining two panettone slices on top of the ice cream. Spread it out, working quickly so the ice cream doesn’t completely melt. Sprinkle in the pistachios, cherries and glacé fruit, then layer on the clementine slices. Spoon one tub of ice cream into the bowl, spreading it around in a thick layer.Finely grate the fresh clementine zest and put aside, then peel and finely slice the clementine into rounds. Drain the cherries, and thinly slice the glacé clementines.Drizzle some of the Vin Santo on to the panettone so it soaks in, then use the back of a spoon to spread the jam all over it. Arrange six of your panettone slices in a single layer around the inside of the bowl, pushing them down if they overlap.You’ll have some panettone left over, so keep this for another day.

Use a serrated knife to slice four 2cm-thick rounds off your panettone, then cut them in half. Line a 2 litre pudding bowl with three layers of clingfilm.Get the ice cream out of the freezer so it can soften a little while you get things ready.This recipe works great as a stand-alone dish, but also as a component in Jamie’s Christmas Party from Together – see the full collection of menus here.

Glace clementines