Herb nut iceberg

Allow the ice to thaw outside the freezer until it is scoopable.

Cover a 1 liter bowl with cling film and let the foil hang well over the edge.

Cut the gingerbread into thin slices of ½ cm and cover the bowl with it.

Make sure the cake does not overlap and keep enough behind to cover the top later.

Chop the spice nuts into coarse pieces and the dark chocolate into small pieces.

Stir in the clove crumbs, chocolate pieces and cinnamon through the ice.

Spoon the ice on the gingerbread into the bowl, cover with the rest of the gingerbread and cling film. Put in the freezer for at least 4 hours.

Remove the bowl from the freezer and let stand for 5 minutes. Deposit the mountain on a board and remove the foil.

Meanwhile, put a pan with a layer of water on the fire. Chop the white chocolate coarsely, put in a bowl and hang the bowl in the pan.

Make sure that the bowl does not touch the water and let the chocolate melt (au bain-marie).

Pour the chocolate over the mountain. Decorate with the cloves and smarties.