Bring the cream and green chilli to the boil. Pour the mixture over the chocolate and stir until smooth. Add the gelatine leaves, egg yolk and honey and cool until they reach a temperature of approx. 37 degrees C. Gently add the lightly whipped cream and pour into a mould. Leave to stiffen in the fridge or freezer.

Bring the lime juice and sugar to the boil, add the gelatine leaves and pour the jelly into a mould. Top the honey cream with jelly and serve with fresh berries.