Make the shortcrust dough using the sandy method with the flour, cold butter, powdered sugar, egg yolks and vanilla or lemon zest.

Roll the dough between two sheets of baking paper to a thickness of 4mm and cut out circles 10cm in diameter.

Cut each circle in half and bake for about 15 minutes.

For the namelaka, warm the milk with the honey in a saucepan, and as soon as it nearly boils turn off the heat and add the rehydrated gelatine, mixing well.

Pour the mixture over the dark chocolate previously melted over a bain-marie and mix until smooth.

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

Pour into 10cm cake rings lined with acetate and with cling film on the base.

Once frozen, unmould and cut in half with a hot blade.

Assemble and fill with whipped cream.

Leave at room temperature for 10 minutes before serving, or longer if you prefer them softer.