Jamie olivers chocobombe

Let the ice cream soften outside the freezer.

Cut 4 slices of 2 cm thick of the half loaf with a bread knife. Cut the slices in half.

Cover a large bowl (capacity 2 liters) with 3 layers of cling film.

Cut the rest of the half currant bread into 6 slices.

Cover the bottom and sides of the bowl with this. Push them where the bread overlaps a bit.

Drop 3/4 of the vin santo over the bread in the bowl and brush it with the jam.

Put half of the ice cream in the bowl and spread it out with the back of a spoon.

Peel the pistachio nuts and let the cherries drain. Sprinkle the pistachio nuts, cherries and glazed peel over the ice in the bowl.

Peel the tangerine and slice into slices and cover the whole.

Spoon the rest of the ice cream into the bowl and spread out. Cover with the remaining (half) slices of currant bread and drizzle with the rest of the vin santo.

Cover the bowl with a tight layer of cling film. Put a plate on the foil to press everything, and put in the freezer for at least 1 night.

Place a heat-resistant bowl above a pan with a small layer of boiling water just before you want to serve the chocobombe.

Put the chocolate in the bowl, turn the heat down and let the chocolate melt (au bain marie).

Meanwhile, take out your great chocolate bomb and pour on a nice plate.

Grate the orange upper layer of the peel of the mandarin and add it to the melted chocolate.

Pour the warm chocolate over the bomb so that it drips down generously.