Trois De Chocolat, Hot-sweet-salty

Boil 1,200ml cream and add the finely chopped couverture, stir vigorously and season with chilli, but be careful not to get too hot. Put the mixture in a cake ring wrapped in baking paper and chill in the refrigerator for at least 3-4 hours. Dust with cocoa powder before serving.

Heat the milk with the cream in a saucepan, but do not boil. Finely chop the chocolate. In a bowl, beat the eggs with the sugar until light and airy. Remove the milk from the heat and mix with the cocoa, add the chocolate and stir until it is completely melted. Now carefully mix the egg mixture with the chocolate cream and peel off to the rose, please do not boil any more. It is best to cool the mixture in the refrigerator overnight. The next day, put in the ice cream maker for half an hour and the ice cream is perfect.

Melt the icing sugar in a saucepan, stirring constantly, and as soon as it has completely liquefied, bring to the boil with the cream. Now add the finely chopped couverture and reduce a little. Arrange the ganache in a small glass and sprinkle with a little fleur de sel, very tasty.

For the fruit strips, mix frozen berries or fresh fruit in summer with powdered sugar and puree with a hand blender. If you pass it through a hair sieve, the puree gets a very fine consistency.