چيري، ڊارڪ چاڪليٽ ۽ فلور ڊي سيل سان ڪارو ٻير گيٽ

Melt the couverture in a water bath. Soak the gelatine in cold water. Beat the whole egg, egg yolk and 2 cl kirsch on the water bath until frothy. Add squeezed gelatin. Mix the couverture and egg mixture to a homogeneous mixture. Add the remaining 2 cl of kirsch and finally fold in the whipped cream.

Melt the couverture on the water bath. Beat the egg yolks with 2 cl kirsch until frothy. Mix the couverture and egg yolk to a homogeneous mass. Add 2 cl kirsch and finally fold in the whipped cream.

Melt the nougat and couverture. Then fold in the French crumb.

Bring the cream, sugar syrup, kirsch and fleur de sel to the boil briefly. Mix in the couverture with the blender. Pour onto a baking sheet and freeze.

Beat the egg and sugar in the food processor until frothy. Mix the flour, wholemeal flour and cocoa in a bowl and finally fold into the egg mixture. In the oven for 12 minutes at 180 degrees.

Bring the cream and milk to the boil. Mix egg yolks and sugar. Gradually add the warm cream milk. Finally pass through a sieve.

Tip the still hot English cream onto the dissolved chocolate and mix with the magic wand. Refrigerate.

Mix everything with the magic wand to the desired consistency.

Knead all ingredients to a crumble and bake at 180 degrees for about 12 minutes. Let cool and crumble.

Mix everything together and freeze. Prepare with an ice cream maker.