Place each wafer in the same sized mold.

For the brittle cream, chop up the chocolates and melt them together in a bain-marie.

Mix in milk and butter.

Homogenize with an immersion blender, i.

e.

mix for 5 minutes without letting air in (keep the mixer submerged!

).

Finally, mix in the brittle, fill the molds, and chill for 2 hours.

In the meantime, cut the nectarines into small cubes.

Add cold water to the gelatin.

Warm the peach liqueur, lemon juice, and simple syrup.

Remove excess water from the gelatin, dissolve in the liqueur mixture, and then stir into the nectarine purée.

Add the nectarine cubes.

Add this mixture to the molds and chill for about 4–5 hours.

Remove the tartlets from the molds.

Melt the dark chocolate in a bain-marie.

First dip the lower half of the tartlets in the chocolate, then in the brittle crumbs, and set on parchment paper.

Boil the redcurrant juice with honey.

Remove from heat, let cool, and mix in crushed redcurrants.

In the middle of each dish, place a tartlet, surround with the redcurrants, and place cream ice cream or white chocolate ice cream on top.

Garnish with mint