For the sample:

Mix all the ingredients together at the slow speed except the yolks by making a dirt and add the yolks by making a dough. Allow to rest and open to a thickness of 3 mm. Bake in an air-heated oven at 170 °C for 9 '.

For white chocolate cream:

Heat milk, dairy cream Lowicz 36%, sugar and yolks. Once the mixture reaches 82 °C, remove it from the fire and add the white chocolate White Miravet Eurocao and the gelatin sheets.

For white mousse:

Heat dairy cream Lowicz 36% up to 85 °C and pour it onto white chocolate White Miravet Eurocao by adding softened gelatin leaves and Bon Bon Vanilla Paste Torronalba.

When the mixture reaches 35 °C, gradually mix dairy cream Lowicz 36%.

MOULDING

Fill the silicone molds with the white mousse and leave to freeze and add the Amarena in between. Then, close with the white chocolate cream. Let frozen well in the freezer, peel off and cover with Amarena gel fruigel.