Moelleux Au Chocolate with Coconut Ice Cream and Mint Tea

Heat the cream, coconut milk, flakes and sugar until just before cooking. Now add the juice from the lime and let it cool for a good 10 minutes. Then add the egg yolks and the lime zest to the well-tempered mixture, stirring constantly. The mass is now processed in the ice machine according to the manufacturer's recommendation - it may still be slightly warm. The average processing time will be approx. 45 minutes depending on the type of machine. Please note: some active parts may have to be frozen 24 hours in advance. Ready to eat after preparation or store in the freezer.

Melt the chocolate in a water bath and add the butter, make a homogeneous mass, then allow to cool. While the mass is losing temperature, but is still pliable, mix the eggs with the sugar and a pinch of salt to a frothy measure and then add to the chocolate and butter mixture - mix and stir in the flour through a sieve. Grease the ovenproof molds and sprinkle with sugar. Now fill the tins 2/3 full with the cake mixture and leave to rest in the refrigerator. The baking time is about 10-12 minutes at 180 degrees.

Scald plenty of peppermint leaves and 2 orange zest with water and after approx. 10 minutes remove the mint leaves and the zest and chill / freeze. So that the tea is ice cold - think about the preparation in good time.

Carefully turn the hot cake over, sprinkle half of the powdered sugar and place on the plate. Roughly chop the pistachios. Place a little of the chopped pistachios in the center of the plate, place a cam of coconut ice cream on top. Set a color / flavor accent with a little hibiscus rose essence (or similar, e.g. pomegranate syrup). Now put the iced mint tea on the plate in an amouse bouche spoon made of porcelain or, if necessary, a small white tea bowl and serve.