Repeat with two more layers of bread and chocolate drops, then pour the custard mixture over.

The eggs in custard mixtures, when cooked, turn from liquid to solid.

Just before serving, cover the cherries with the custard mixture.

Continue to stir the custard mixture until it comes to the boil, then remove from the heat.

Stir a scant tablespoon of the custard mixture into the cocoa and coffee to form a smooth paste.

Arrange the clementine slices in the bottom of the tart case and pour over the custard mixture.

Carefully pour the custard mixture into the ramekins, filling to 1/4 inch from the top.

Pour the custard mixture into an ice cream maker and process according to the manufacturer's instructions.

Using a spoon, skim off any air bubbles from the top of the custard mixture.

In a separate bowl, beat the cream until medium-stiff and fold into the custard mixture.