1. Melt the butter and whisk it with water and 250 g honey.
2. Whisk in the egg whites until smooth.
3. Mix the baking powder, flour and cocoa together and sift it into the mixture. Stir well to combine.
4. Spread the dough on a baking sheet in 3-4 mm thickness.
5. Bake the base for 8-10 minutes at 160°c.
6. When the base has cooled, cut it into appropriate sizes.
7. Whisk the cuisine and 100 g of everyday honey into a fluffy cream.
8. Chop the roasted hazelnuts and fold them into the cream.
9. Put the cream in a piping bag and pipe onto the cooled bases.
10. Place the ice cream sandwiches in the freezer.
11. Blend freeze-dried strawberries and cane sugar to a fine dust.
12. Serve the ice cream sandwiches with a fine sprinkle of strawberry dust.
