Sable

In the bowl of the mixer, beat all the ingredients together with the flat beater until it becomes a homogeneous dough.
Roll out 3mm thick dough between 2 sheets of greaseproof paper, cut with it
desired coup-pat and bake at 170 °C for about 15'.

Caramel Cake

Place all ingredients in the mixer bowl and blend with the flat beater for 5 minutes.
Put the liquid dough in a ring or pan and bake at 160-170 °C.

Mousse
Put the milk in a bowl and heat until it boils and add the softened gelatin leaves.
In another bowl, add the Arabesque Milk 34%, the Pasta Caramelo al Sale and the boiled milk and mix until the chocolate melts.
Mix the Casa Cream 35% in the mixer with the wire and add to the other mixture in two stages mixing with a spatula until a mousse is created.

Coperture

Place Arabesque Milk 34% and cocoa butter in a bowl and melt in the microwave.

Setup

Fill a silicone mold halfway with Arabesque mousse and place Variegone Frutto de la Passione.
Add a layer of biscuit and close the mold by filling with mousse and another layer of biscuit.
Once frozen, remove from tin and dip into cover.
Spray with Velvet spray milk chocolate and place in the prepared sable.