Spinning Grillage

Beat the eggs with sugar until stiff peaks are obtained. Add oil and milk, whisking constantly. Add the sifted flour and baking powder, finally add the melted chocolate and mix thoroughly. Spread a thin layer on a baking tray lined with baking paper. Bake at 160°C for 12 minutes. After baking, cut out the desired shape.

Caramelize the sugar and glucose. Add the heated cream and cook again to 105°C, remove from the heat, cool to 70°C, add butter, blend and pour into a silicone mould. Cover with the previously prepared sponge cake and freeze.

Soak gelatin in the water and dissolve in the boiled cream, pour it over the white chocolate, add the praline paste and mix. Gently combine with whipped cream. Fill the silicone moulds up to 2/3 full with the prepared mousse and cover with a frozen sponge cake with caramel. Freeze. Spray the frozen mousses with the previously prepared ecru velly sparay.

Mix the praline paste and cream thoroughly using a whisk.

Soak gelatin in the water. Boil the cream with sugar and dissolve gelatin, then add mascarpone, chocolate and vanilla paste, stir until the chocolate and cheese melt. Combine with cold cream and put in the fridge to set. Beat with a mixer at high speed. Pipe the whipped cream onto the nut and caramel mousse.

Boil all ingredients, pour into a bowl and set aside in the fridge to set. Mix the solidified jelly with a blender until it obtains a gel consistency.

Boil the cream, add the nut paste and combine with the chocolate, stir until the chocolate melts. Pour the ganache into the mold and set aside to set. Cut the set ganache into cubes and sprinkle with glitter.