Ingredients :
400 g - Biscuit-Roll-Sponge
2000 g - Cream, liquid
240 g - Panna Cotta
450 g - Milk
120 g - Egg yolk, pasteurised
120 g - Sugar
16 g - Gelatine
360 g - Edelbitter Swiss Top
640 g - Cream, whipped
160 g - Decor Flakes

Preparation :
1 - Cut the Biscuit-Roll-Sponge.
2 - Filling: Mix 1/4 of the cream with the Panna Cotta powder. Bring the rest of the cream to the boil. Mix and boil again for 1 minute. Pour into 8 cm diameter silicon moulds and freeze.
3 - Creme: Heat milk, egg yolk and sugar. Mix with the soaked Gelatine and the Edelbitter Couverture. Fold in the whipped cream at 30°C. Pour part of the creme into silicon half squares. Lay in the frozen Panna Cotta disc and fill up with the rest of the creme. Cover with Biscuit-Roll-Sponge and freeze.
4 - Completion: Remove the Cakes from the moulds and spray with Couverture. Decorate.

Advice :
Use only 35% Cream to prepare the Panna Cotta in order to obtain freeze stable preparation.