Preparation

Heat up the honey and cream in a pan, remove from the heat and quickly stir in the egg yolks.
Then mix in the soaked gelatine leaves and, when the mixture has cooled, add the mascarpone.
Mix well and scoop into flexible moulds.
Freeze and take out of moulds. Melt the chocolate and mix in the egg yolks.
Soak the gelatine and heat the milk, then add the gelatine and whisk into the chocolate mixture.
Whip up the cream and egg whites until they form soft peaks.
First spoon in the cream very carefully and then add the egg whites gradually.
Leave to harden a little in the fridge and then transfer to a piping bag.
Finally blend the kiwi berries with the banana and some lime juice to form a coulis, and sieve if desired.