Make 450g of biscuit crumbs and place them in cake rings mixed with 200g of FAMA Imperial margarine. Press them slightly and leave them to set in the fridge. Soak the gelatin leaves in icy water. Whip the egg yolks and the caster sugar in a bain marie until fluffy. Add the Caramel paste and the soaked gelatin leaves and incorporate. Remove bain marie from the heat and add the cream cheese and mix it. Finally, add the half whipped dairy cream Lowicz 36% and incorporate slightly. Fill in the rings you set in the fridge and place them in the blast freezer (or in the freezer for at least 4 hours). Decorate with the Caramel paste and store in the fridge for maximum 3 days.