Christmas bomb

Ingredients for Christmas bomb

Instructions for Christmas bomb

To prepare the Christmas bomb recipe, please follow these instructions:

Soak isinglass in cold water for 10 minutes. Whip the cream to the not-too-rigid foam.

Mix the sieved icing sugar, whipped cream with the coarsely chopped cherries and the coarsely chopped almonds. Cherries from canned to drip well before use. Add the rum and then the melted gelatin. Turn carefully with a spatula.

Grease a round-bottomed Bowl with oil. Pour the dessert in the bowl, and smooth the surface. Style dessert cold in 2-3 hours.

Loosen dessert along the edge as deep as possible with a sharp, pointy knife. Turn it out onto a serving dish. Shake well before the bowl is removed. You can dip the bowl in hot water for a moment, but it is usually not necessary.

Break the chocolate into pieces and melt it in a bowl with tight-fitting lid over a water bath. Beware that there is no steam into. Let the chocolate cool slightly. Pour it on the middle of the dessert, butter it out to the edge with a knife or brush, then runs it down by itself.

Style dessert cool but not in a refrigerator or in a row, to the chocolate is stiff. When the chocolate is rigid and has formed a smooth, glossy surface, then it is ready for serving.

Tips:
Variation: 7 leaves gelatin
½ litre of whipping cream
2 tbsp icing sugar
1 dl light port wine or sweet sherry
50 g fintsnittet sukat
50 g raisins
25 g Seville oranges should
75 g roughly chopped nut kernels

Garnish: approximately 100-125 g Couverture chocolate