John Myers
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Ice Cream Bomb with Coconut Blossom Sugar Pistachio Brittle and Hot Forest Fruit
The perfect ice cream bomb with coconut blossom sugar pistachio brittle and hot forest fruit recipe with a picture and simple step-by-step instructions.
Ice bomb
- 200 g Coconut blossom sugar
- 100 g Chocolate
- 400 g Cream
- 100 ml Yogurt
- 2 piece Vanilla pod
- 3 leaf Gelatin
- 0,5 piece Lemon
- 1 Msp Ground cinnamon
- 100 ml Rum
Mixed wild berries
- 800 g Berry mix
- 100 ml Rum
- 200 g Coconut blossom sugar
Coconut blossom sugar – pistachios
- 50 g Pistachio
- 10 g Coconut blossom sugar
- Mortar and roast the pistachios; When roasting add the coconut blossom sugar and let it melt. Remove from the flame and let cool down.
Preparation: ice bomb
- Whip the cream until stiff. Put the remaining ingredients in a bowl, scrape out the vanilla pods. Taste well and n.B. add more coconut blossom sugar.
- Finally, fill into a pyramid-shaped shape and place in the freezer for at least 8 hours. (any other baking pan with a corresponding filling quantity is also suitable)
Preparation: wild fruits
- Soak the fruits in rum at least 4 days beforehand
- Simmer the pickled fruits in a saucepan and reduce. If there is still too much liquid, it can be thickened with apple pectin.
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