Vanilla base:

• 200g mascarpone
• 2 egg yolks
• 2 tablespoons fructose
• 3-4 drops of vanilla extract.

Beat the egg yolks with the fructose to a smooth pale cream. Add mascarpone and vanilla extract mixing continuously.

The chocolate cream:

• 50 g chocolate 70% cocoa content ( with no sugar);
• 10 ml of water;
• 1 teaspoon of fructose;
• 1 egg yolk.

Melt the chocolate in a bain marie adding water and fructose. When cooled add the egg yolk and stir vigorously with a spoon.

Pour the vanilla cream in a bowl. Add the chocolate cream and stir delicately once or twice with a knife.

Put it in a freezer for at least 30 minutes.