1 x 8-inch pie dish for the puff pastry.
Puff Pastry: 300g puff pastry (rolled out to approx 3mm thick)
Lid: 160g (as it has more surface area to cover) Have these rolled out and rested in the fridge ready.
260g chopped leeks, washed in cold water
120g finely diced onion
100g smoked bacon lardons
A pinch of dried thyme leaves or a tsp of fresh
12 turns of milled pepper
8g Plain flour
150ml chicken stock
150ml double cream
1 tbsp of chopped parsley
250g Cooked left over Roast chicken meat (leg, breast or both) roughly flaked in large pieces, or poached chicken drumsticks flaked down.
FOR THE MERINGUE
2kg caster sugar
600g egg whites
1 thick cut 1.5cm piece of panettone
250ml double cream
1 vanilla pods
5 tsp salt
5g vanilla essence
8 egg yolks
Boil the sugar and water. Whip the egg whites and add the sugar slowly, then whip till cool on a slower speed. Place into a piping bag with a star nozzle, this can be either used instantly or placed into the freezer.
Simmer the milk, cream, scraped vanilla beans, vanilla essence, salt and half the sugar bringing this to a simmer, cover with cling film and leave for 30 minutes to infuse. Bring back to the boil and whisk the egg yolks and sugar, then pour the hot cream onto the yolks whisking all the time. Return this to the stove to cook out the custard till it coats the back of the spoon, pass through a fine chinoise and into gastro trays. Cover with cling film and into the blast chiller. Churn the ice-cream in a ice-cream machine and freeze.
Place the panettone into the bottom of the dish, top with 3 scoops of ice-cream, top with meringue and bake in the oven at 180c for 5 minutes.