Honey-tea mousse

Mix the egg yolks with half of the honey in a food processor or with a mixer into a creamy mixture.

Soak the gelatine leaves in cold water for 5 minutes until soft.

Heat the milk with the rest of the honey and the tea bags to the boiling point. Remove the pan from the heat source and let the tea bags draw for 3 minutes.

Carefully press the tea bags with a wooden spoon against the wall of the pan and remove them.

Add the squeezed gelatine sheets and let them roast in the warm mixture.

Allow the honey-tea mixture to cool to room temperature until it begins to gel.

Beat 200 ml of whipping cream half stiff.

Stir in the whipped egg yolks through the honey-tea mixture and fold in the whipped cream.

Spoon the mousse in a bowl with water, cover it with plastic wrap and let the mousse stiffen in the refrigerator for 2 hours.

Meanwhile, wash and cut the fruit.

Melt the dark chocolate au bain-marie and add the rest of the whipped cream.

Insert a circle from the mousse with the plug. Spread some finely chopped syrup waffle over it and press it slightly.

Turn the mousse with the stroopwafel at the bottom on a plate.

Put some fruit on top and sprinkle the chocolate sauce over the dessert.