* Wheat beetle:
* 6 egg whites
* 200 g sugar
* 1 tablespoon lemon juice
* vanilla essence
Whisk the egg whites with a pinch of salt. Add the sugar a little and mix until you get a hard, shiny foam that makes cakes when you remove the mixer blade. Towards the end, add the vanilla essence and lemon juice.
A uniform layer of meringue is spread in the tray (24 cm in diameter) lined with baking paper and a border with "motions" is spread all around
Put the tray in the oven over low heat, with the oven door open, until the meringue begins to brown, about 3-4 hours. The meringue top will need to be dry and crispy.
* Chocolate ice cream with mint:
* 3 yolks
* 100 g sugar
* 2 tablespoons cocoa
* 50 g dark chocolate
* 50 ml mint syrup
* 250 ml fresh
* 200 ml milk
The yolks are mixed with the sugar until they become like a cream. Dissolve the cream with the hot milk. Put the pot on the fire again and stirring constantly to boil until it thickens. Add chocolate and cocoa, mix well. Leave to cool.
When the composition has cooled, add the mint syrup and whipped cream. Homogenize and put the dish in the freezer for a few hours.
The cooled meringue top is "filled" with ice cream cones and sprinkled with chocolate balls.