Rocky mountain

Chop coarsely the hazelnuts, pecans and pistachios.

Put a pan over medium heat and heat the oil with the rosemary 1-2 min. Until the rosemary has become crispy and the oil has given flavor.

Remove the rosemary, add the corn and cover with a lid. Shake the pan occasionally.

Meanwhile, clean the mandarins well and grate the orange peel off.

As soon as the popcorn no longer pops, check if there are still corn kernels in the pan that have not opened up. Remove it.

Add the nuts, orange grater and the coconut and cook until the coconut is golden brown.

Add the ginger syrup and cook for 3-4 minutes or until everything is sticky and the syrup is thickened.

Add the cranberries, raisins and marshmallows. Scoop everything together well.

Place the chocolate in a large, refractory bowl over a pan of softly boiling water and melt it.

Then mix the nut-fruit mixture until everything is covered with chocolate.

Cover a colander, a bowl or something else with a round shape (capacity approx. 1.5 l), with crumpled and unfolded parchment paper.

Scoop the mixture in and push everything with a spatula. Put a night in the refrigerator to stiffen.

Remove this dessert from the refrigerator at least 1 hour before serving.

Turn the shape on a plate and remove the baking paper.

For the topping, melt the chocolate in a refractory bowl over a pan of softly boiling water.

Spoon everything on the top of the mold so that the sauce drips down.

Mix the icing sugar with the lemon juice into a thick glaze and sprinkle over the mold.

Sprinkle with the coconut and let the topping become just as hard.