Let the gelatin sheets soak in ice-cold water. Put the egg yolks in a basin and beat them until fluffy. Heat the 150g dairy cream London Gold 35% in a small pot and put in the gelatin sheets to melt. Then, slowly pour the mixture into the egg yolks, while beating until combined. Add the mixture and the Crema Classic Nocciolissimo hazelnut praline to the mixer bowl and mix with the whisk until the mixture reaches room temperature. Finally, add the semi-whipped dairy cream London Gold 35% and combine it to the mixture.