Grand Marnier ice bomb

Ingredients for Grand Marnier ice bomb

Instructions for Grand Marnier ice bomb

To prepare the Grand Marnier ice bomb recipe, please follow these instructions:

Grand Marnieris: remove the kernels of apricots (they must be very mature) and blend them or passèr them through a sieve. Beat abrikospurè, half the sugar and Quark and cream together in a bowl.

Fill ismassen in a freeze form and style it in the freezer for 3 hours. Regularly in the tubes, until it is firm and turn the Grand Marnier into it.

Ananasis: follow the same approach, however, is replaced with Grand Marnier of lemon juice.

Rinse as a chilled bomb form or a plastic bowl (2 litres) with round bottom. Tag Grand Marnie rice out of the freezer and let it stand until it is to shape. Line the inside with ¾ of ice isformens. Style the form back in the freezer for ice has been frozen. Style also the rest of the ice in the freezer. Take pineapple ice out of the freezer and let it thaw slightly up, for it is to shape. Fill cavity in isformen with pineapple ice and close by with the rest of the Grand Marnie rice. Freeze bomb another 2 hours.

By serving dip the mold in warm water and the bomb be turned out on a platter. Garnish, if desired. with fresh apricots and mint leaves.

Tips:
You can replace the fresh apricots with canned goods and corresponding with pineapple.