For the pastry, in a bowl pour the flour, cocoa and powdered amaretti, and rub in the cold cubed butter.

Add the egg and a pinch of salt.

Form a smooth dough ball and roll it out between two sheets of parchment paper to 3mm thickness.

Let it rest in the fridge for at least an hour.

Line a 22cm perforated ring with the pastry.

Leave in the freezer for half an hour, then bake for 25 minutes at 160 degrees.

For the namelaka, in a saucepan heat the milk with the honey, and as soon as it touches boiling point turn off the heat and add the rehydrated gelatin, mixing well.

Pour onto the previously melted dark chocolate (melted in a bain-marie) and mix evenly.

Add the cream, mix, and emulsify with an immersion blender held still at the bottom to avoid incorporating air, for about a minute.

Once cold, pour into the pastry shell, keeping the leftover namelaka covered with plastic film in the fridge, and refrigerate the crostata to let the namelaka set.

For the orange insert, in a saucepan pour the orange and lemon juice with the sugar and starch, mixing well.

Place on the heat, stirring well until it thickens, then off the heat add the butter.

Pour into a silicone mould and freeze until solid.

Once the namelaka has set, place the orange insert on top.

Whip the leftover namelaka for 5 to 8 minutes and decorate around the insert.

Decorate with orange segments and edible flowers.