Crumble both types of biscuits into a bowl.
Mix together the water, sugar, liquid cream, butter and cocoa in a casserole. Stir on moderate heat until the butter and sugar melt, then remove from the stove.
Prepare the gelatin, while stirring with the compote juice and heating it to melt. Pour 1/2 of it in a casserole and stir well.
Pour in the pieces of biscuits to the cocoa mixture, stir carefully to obtain a sludge.
Set aside the banana and part of the strawberries for decoration on top, cut the rest into cubes and add them to the biscuit mixture. Stir again and pour it over plastic wrap laid out in a 8 3/4″ (22 cm) cake form.
Press with a spoon on top to obtain a layer and leave in the fridge to harden for 1-2 hours. Make the glaze by heating up the cream without letting it come to a boil, add the crumbled chocolate and butter, stir until homogeneous.
Take the cake layer out onto a plate, remove the plastic wrap and invert into a new plate. Pour chocolate in a grid pattern on top with a spoon.
Decorate with strawberry slices, banana slices and smear the remaining melted gelatin over the fruits and chocolate with a brush. Decorate with mint leaves and leave to harden in the fridge.
Tasty and fresh, perfect for summer! Enjoy.