Chocolate Chilli Ice Cream in Honey Flap, Espresso Crème Brûlèe, Lime Royal Cabbage Sorbet

Mix the powdered sugar, the melted butter, the honey, the flour and the lemon juice and knead into a dough with a mixer. Let the dough rest in the refrigerator for 10 minutes. Then place a heaping tablespoon of the batter on baking paper on a baking sheet. Preheat the oven to 180 degrees. Bake for about 5-6 minutes until the dough has melted into a medium brown, round disc, then remove from the oven. Then let it cool down for about 5 minutes. Use a knife to check when the right moment has arisen to place the dough over a glass or a stainless steel dish with a diameter of about 6 cm and shape it into a basket. Then let it cool down.

Wash the strawberries and dry them with kitchen paper, cut them into small pieces, sprinkle with powdered sugar, pour over the Grand Marnier and mix. Let it steep for a moment and then put it in a colander to drain.

Finely chop the chocolate. Cut, core and finely chop the chilli peppers and mix with the chilli powder. Bring the milk, chilli, sugar and cream to the boil in a saucepan.

Mix the eggs and yolks with the whisk in a large beating bowl (hemisphere). Put the bowl on a hot water bath. Pour the hot chili cream over the eggs, stirring constantly (Warning: if you are too slow, you have sweet scrambled eggs 😉 Beat the mixture over the hot water bath until it is thick and foamy. The egg-cream mixture binds at a temperature of 75-80 ° degrees. Check the consistency of the whipped mass by pulling a spoon through the mass. When a "rose" forms on the back of the spoon while blowing, the consistency has been reached.

Remove the egg mixture from the water bath and dissolve the chopped chocolate while stirring. Pour the mixture through a sieve into a bowl and allow to cool. Then freeze the mixture in an ice cream maker until creamy.

Halve the vanilla pod lengthways and scrape out the pulp and bring to the boil with the milk and cream in a saucepan. Mix the sugar and eggs in a metal bowl. Place the bowl on a hot water bath. Add the hot cream milk to the eggs, stirring constantly. Keep stirring until the mixture binds. Then add the espresso beans to the mixture and let them cool down. Cover and leave to stand in the refrigerator overnight.

The next day, briefly bring to the boil in a saucepan and pour the mixture through a fine sieve into a chilled bowl. Preheat the oven to 140 degrees (no convection!). Put the cream in ovenproof ceramic bowls and place in a flat dish. Fill the mold with so much hot water that two thirds of the bowls are in the water. Cook in the preheated oven on the lowest rack for 70-80 minutes. Let cool and put in the fridge. Before serving, sprinkle evenly with brown sugar and caramelize with a bunsen burner.

Pick a small pot of basil and cut into very small pieces. Wash the lime with hot water and dry it. Rub the peel thinly and squeeze out the juice. Bring the zest, lime juice, water and sugar with the glucose syrup to the boil in a saucepan. Then let cool and freeze creamy in an ice cream maker. Shortly before the end of the freezing process, fold in the basil. As the sorbet thaws quickly, keep it frozen in the freezer.

Now position the honey sticks on an appropriately sized plate. Arrange a flat layer of the drained strawberries at the bottom and then add a scoop of chocolate and chilli ice cream. Now add the espresso crème brûlée. Pour the sorbet into a fruit schnapps glass, press down and garnish with a mint leaf. Secure with a little marzipan so that the glass and the bowl do not slip while serving. The sieved and then washed espresso beans can now be used as decoration.