For the chocolate decoration

1. Melt the chocolate and cocoa butter to 45° C.
2. Allow to cool to 31° C and spread on bubble wrap. Allow to harden in a cool place.

And that’s all there is to it… elegant and delicious!

For the liquorice ice cream

1. Boil the milk with the cream and melt the liquorice in it.
2. Whip the egg yolks and the Zùsto until you get a ribbon.
3. Pour the boiling milk over the ribbon and cook over a low heat (about 80° C).
4. Allow to cool and pour into the ice cream maker.

For the passion fruit mousse

1. Soak the gelatine in plenty of cold water.
2. Boil the passion fruit purée and add the pre-soaked, squeezed out gelatine.
3. Whip the egg white until stiff, add the Zùsto and continue to whip until it is completely dissolved. Mix in to the first mixture and add the half-whipped cream with a spatula.
4. Pour into moulds and freeze.

For the raspberry jelly

1. Heat the purée with the agar agar
2. Leave to set in a cool place and mix.

For the crumble

1. Mix the butter, the Zùsto, the salt, the almond powder and the flour with a flat beater.
2. Pour onto a baking sheet and bake until golden brown at 150° C.
3. Finish with lemon zest and salt