Mix the flour, sugar and salt in a bowl, crumble the yeast into it, add lukewarm water and stir with a wooden spoon.

The dough is very soft and should therefore rest covered for at least 2 hours. After 2 hours, place the dough on a heavily floured work surface and fold into a packet with slightly damp hands.

Cover the dough piece and let it rest on the work surface for 30 minutes. Prepare a baking sheet with baking paper, sprinkle some flour on the baking paper.

Dust the piece of dough with a little flour and place on the baking sheet. Preheat the oven to 220 ° C and bake the ciabatta for about 22 minutes.

Mix the egg yolk, honey, powdered sugar and vanilla pulp in a metal bowl. Whip everything over a hot water bath until light cream.

Then stir the egg mixture into the ricotta and let it freeze in the ice cream maker. Then fill the ice cream in a box and store in the freezer until serving.

Thaw the berry mixture and finely puree with the powdered sugar and vanilla sugar. Strain the berry mixture through a fine sieve.

Cut the ciabatta into pieces and remove the rind. Then beat the egg whites out of the egg whites.

Express a little ciabatta, turn first in the egg whites and then in the panko. Now bake golden yellow in plenty of hot lard.