* Bitter chocolate 150 g
* 1 egg
* Butter 15 g
* Icing sugar 30 g
* Almond flour 30 g
* Honey 20 g
* Lime juice 40 ml
* Lemon juice 40 ml
* Orange juice 40 ml
* Sugar 120 ml
* Champagne 100 ml
* Water 120 ml
* Demerara sugar 80 g
* Butter 25 g
* Cream 40 ml
Mix the bitter chocolate, egg, butter, sugar, almond flour and honey in a bowl and allow to rest.
Pour into greased moulds and bake at 190 °C for approximately 8 minutes.
Mix the lime, lemon and orange juice with the water, sugar and champagne.
Bring to the boil and cool rapidly.
Freeze and stirr the mixture every so often.
Cut thin slices of strawberry, orange and kiwi and dry in a warm oven (maximum 80 °C).
Slide on to a small skewer.
Mix the demerara sugar with the butter and cream, bring to the boil and cool.
Allow to set to a creamy consistency.