Butterfly Ice Cream Cake

For the butterfly ice cream cake, first prepare the strawberry ice cream.

For the strawberry ice cream, puree the strawberries, add the yogurt and sugar, fold in the whipped cream and place in the ice cream maker.

Pour into a cake mold and freeze.

For the white chocolate croquant ice cream, heat milk with chocolate, beat yolks with 70g sugar until foamy, add the warm chocolate milk and let cool.

Fold in the whipped cream and put into the ice cream maker. After about 20 minutes, add the brittle. Pour onto the strawberry ice cream in the cake mold and freeze.

Turn out of the mold, cut in half, swap the two parts and decorate with Mikado sticks, strawberries and whipped cream.

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