Black Forest Eisbömbchen

In the morning distribute the ice cream evenly in the serving rings and spread flat. Then freeze again. Sieve the sour cherries and collect the juice. Place a small saucepan on the side cooker or stove and bring the juice to the boil with the sugar (mix the cornstarch with 2 tablespoons of cold juice). Add the mixed cornstarch to the boiling mixture and simmer briefly. Add the cherries and kirsch liquor and bring to the boil again, then put them down.

Preheat the grill for indirect heat, about 250 degrees. Using the food processor, beat the egg whites until stiff and finally let the sugar trickle in slowly. Then beat for another 2 to 3 minutes. Place 4 waffles on the tray of the pizza stone and put a layer of the ice cream on each one (of course without a ring), put another waffle on top and spread the cherries on top. Put the ice snow in a piping bag and wrap the tartlets all around until you can no longer see any holes.

Place the tray on the pizza stone and place it indirectly on the grill as quickly as possible. Grill for about 3 to 4 minutes (do not open the grill, otherwise the bombs will explode) until you can smell the caramelizing sugar. Wait another 20 seconds, make and serve immediately.