To make the fruit jelly, simmer the water, orange, apple, Vanilla and Cardamom on a low heat for 20 minutes then strain.
Combine 500ml (17fl oz) of the fruit stock with the sugar and agar. Bring to a boil, strain and pour into a soup dish and place in the refrigerator.
To make the ice cream, heat the sugar and water in a pan over a gentle heat, stirring occasionally until all the sugar has dissolved, forming a syrup. Leave to cool. Mix all the remaining ingredients thoroughly in a bowl and add the sugar syrup.
Pour into an ice cream maker, or freeze in a freezer, stirring the mixture every half hour until frozen.
To make the hot chocolate heat the milk in a saucepan, pour all ingredients into a blender, then add the hot milk and blend. Strain and set aside.
Peel the mango and papaya, reserve the papaya seeds. Chop the flesh into cubes and set aside.
Arrange the mango and papaya cubes on the jelly. Add a scoop of buttermilk ice cream, a few of the papaya seeds and serve, accompanied with a mug of hot chocolate.