150 g plain chocolate (at least 70% cocoa) with cocoa beans
60 g sugar
2 egg yolks
To make the fruit jelly, simmer the ingredients on a low heat for 20 minutes then strain.
Peel the mango and papaya, and put the papaya seeds aside. Chop the flesh into cubes and set aside. Wash and dry the seeds and set aside. To make the ice cream, heat the sugar and water in a pan over a gentle heat, stirring occasionally until all the sugar has dissolved, forming a syrup. Leave to cool.
Mix all the remaining ingredients thoroughly in a bowl, with the sugar syrup.
Arrange the mango and papaya cubes on the jelly. Add a scoop of buttermilk ice cream, a few of the papaya seeds and serve, accompanied with a mug of hot chocolate.