Add 1/2 cup cream to a small pot and sprinkle the gelatin over top. Let stand 5 minutes to rehydrate and then heat the mixture on low, stirring often until the gelatin is dissolved. Do not boil. Remove from heat and add the chocolate, making sure it is under the liquid. Let stand 5 minutes to melt and then whisk until smooth. Stir in salt and remaining cream. Transfer to molds and freeze (or refrigerate until set and use as desired), up to a week refrigerated or a month frozen.

Mix all ingredients for the strawberry magic shell together in a blender and blend until completely smooth. Taste and adjust with more strawberry or monk fruit, as desired. You can store this at room temperature. Note: if it becomes solid, warm slightly until pourable to serve. Repeat for each flavor. Set aside.

Heat cream, cashew milk, and vanilla bean, if using (if using extract, don’t add until you remove the custard from the heat) until is hot and steaming but not boiling.

While the cream is heating, whisk together the yolks, sweetener, and salt.

When the cream is hot, slowly pour about 1/4 of the cream mixture into the egg mixture while whisking constantly to prevent the yolks from scrambling (tempering).

With the heat on the cream mixture low, slowly add the tempered eggs while whisking constantly. Cook on low until the mixture reaches 175ºF but does not boil. You know the sauce is done when you can draw a line down the back of a spoon with your finger and the line remains visible.

Unmold the namelaka and insert a toothpick into the top of them, one at a time and dip into the flavored magic shells (gently rewarm the magic shell if it has solidified, as needed). Place onto a parchment or a silicon baking mat and refrigerate until needed. When serving, place one of each flavor dipped namelaka onto a plate and drizzle creme anglaise around the plate. Garnish as desired and serve.