Whip the cold cream into whipped cream using an electric mixer.

In a separate bowl, mix the mascarpone with the honey, vanilla, and orange blossom water.

Peel and pit the fruits. Cut them into pieces and quickly blend them in a mixer or blender. Pour the purée into the mascarpone mixture and stir to combine.

Gently fold this mixture into the whipped cream using a spatula.

Roughly crumble 6 navettes into the cream. Transfer half of the mixture to another bowl. Add the cocoa powder to one half and mix thoroughly.

Line the inside of a small terrine mold* with plastic wrap. Pour in the first (non-cocoa) cream layer and smooth with a spatula.

Gently add the cocoa cream on top to avoid mixing the layers. Smooth the surface.

Place the terrine in the freezer for at least 4 hours before turning it out onto a serving dish. Remove the plastic wrap. Garnish with crumbled navettes and a drizzle of honey.

Let sit at room temperature for about 15 minutes, then slice and serve.

For a loaf pan, double the recipe quantities.