Creme Brulee Semifreddo

For the sauce:

1. Caramelize the sugar in a small saucepan until light brown and pour in the cream. Cook over mild heat until the caramel has completely dissolved. Stir in the fleur de sel and allow to cool.

For the ice cream:

1. Score the vanilla pod lengthways, scrape out the pulp. Bring the pulp and pod to the boil with sugar and 80 ml water and cook for 1 minute over medium heat. Let the syrup cool down lukewarm.
2. Pour the vanilla syrup through a sieve into a beater, add the egg yolks.
3. Beat the whisk over the gently boiling water bath until creamy and thick. Stir the cream in an ice-cold water bath. Whip the cream until stiff and gradually fold into the cream with the spatula.
4. Pour into a chilled form. Cover with cling film and freeze for at least 6 hours.

For the compote:

1. Chop the mango and papaya, marinate with powdered sugar and lime juice. Prepare the lemon balm for garnish.

For the almonds:

1. Caramelize the sugar in a small saucepan until light brown. Quickly add the almonds and stir in well with a wooden spoon.
2. Place the mixture on baking paper, allow to cool completely and roughly break into pieces.
3. Before serving, pour the salted caramel over the portioned and thawed ice cream.