Bring 1/2 a cup of water to the boil and dissolve
the sugar, simmer for 5 minutes and allow the syrup to cool down. Mix
it with the champagne and freeze this for 2 hours. Take it out of the
freezer and whisk; add the cream, stir well. Put this back into the
freezer and freeze for approximately 3 hours, stir every 30 minutes.
Distribute the amaretti over 4 champagne glasses, sprinkle with brandy.
Put a few scoops of champagne ice cream on top.
This ice cream is named
after the song "Champagne Charlie "which was performed in 1867 in the
Sun Music Hall at Knightsbridge,
London by Joe
Sanders, better known as George Leybourne.
Melt the chocolate
with 2 tablespoons of cream in the microwave. Whip the remaining
cream with the sugar; whisk the egg whites until fluffy. Allow the
chocolate to cool down slightly and mix it with the cream and the
egg whites. Pour the mixture in a cake mold and put in the freezer
for 8 hours. Slice it and sprinkle with sesame seed.