Homemade Swedish Bombs

For Homemade Swedish Bombs, swell 3 g gelatin in 10 g water. Whisk egg whites until creamy but not stiff. Heat the gelatine mixture in a water bath to 70° C and melt it down.

Bring water and sugar to a boil on the stove, uncovered. While doing so, stir gently with a wooden spoon. Check the temperature with a thermometer.

The water must evaporate until the sugar solution is concentrated enough to reach 120° C.

Whisk until smooth. Slowly run the snow and the 120° C hot sugar solution into the whipped cream. – Beat well and add the dissolved gelatin while stirring.

Stir in cold by hand with the whisk, beating air into it. Put in the refrigerator – after about 30-60 min the mass becomes firm.

Now pipe the cold snow mixture onto the ice cream wafers using a piping bag.

When the amount holds neatly on the waffles, dissolve the chocolate icing and let it cool down until it no longer feels warm, but is still liquid. Then glaze the homemade Swedish bombs.

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