The Grillage Mousse cake

Roast hazelnuts and sunflower seeds in the oven. Make a caramel with the sugar and pour onto a silicone mat, leave to set. Blend the caramel, then add the nuts and sunflower seeds. Add oil to facilitate mixing and salt at the end of mixing. Pour into a silicone mould.

Whip eggs and sugar until white foam is obtained. Gradually add oil and milk. Add banana paste. Sift flour, mix with baking powder and combine with the whipped mass. Spread a thin layer on a baking sheet lined with baking paper. Bake at 160°C for 15 minutes. Cut out the desired shape and place on the praline. Freeze.

Heat the cream. Caramelize the sugar and glucose. Add the bananas and hot cream. Pour in to the chocolate. Add the butter and mix using a blender. Pour onto the previously prepared and frozen sponge cake and praline.

In a mixer, mix all ingredients until crumbly. Bake at 160C for about 15 minutes.

Mix the almond streusel, add the melted white chocolate, crispy flakes and grapeseed oil. Spread the mixture on a baking sheet with baking paper, then refrigerate until set. Cut out the desired shape and place on the banana ganache. Freeze everything.

Soak the gelatin in cold water. Boil the cream, add the soaked gelatin and the mocha paste. Pour into the chocolate and mix, making a ganache. Cool to 37°C and gently combine with the whipped cream. Pour the mousse into a silicone mould and add the previously prepared praline, sponge cake, caramel and crispy base. Freeze.

Soak the gelatine in cold water. Boil the cream with sugar, add and soaked gelatin, then add the mascarpone and vanilla paste, stir until the cheese is dissolved. Combine with the cold cream and put in the fridge to set. Whip with a mixer at medium speed.

Combine all ingredients and bring to a boil. Pour into a bowl and refrigerate until set. Transfer the set jelly to a mixer and mix until a gel is obtained.

Melt the caramel blossoms in the microwave, add the oil and hazelnut crocant. Cool to 28C before using. Dip the sides of the cake, previously covered with white velvet.