Canet cake

Boil the cream, glucose and gelatin leaves.
Emulsify with the Zeylon couverture together with the Chocovic almond praline.

Add the cold gelatin and set aside for at least 6 hours in the refrigerator.

Glaze at 35°C.

Boil the milk, cream, gelatin and sugar and when the mixture begins to boil, add the egg yolks.
Cook to 84°C.

Pour the mixture over the Zeylon couverture and praline mixture and emulsify.
Heat to 35°C, then add the foamy cream in 2 stages.

Mix all the ingredients tohether and bring to the boil.
Allow to cool, then whip and pipe 90g of foam into each 15 cm diameter mould. 

Mix part of the sugar with pectin.
Sprinkle over the other ingredients at a temperature no higher than 40°C.
Bring to the boil.
Place 150g into each 14 cm diameter mould.

Emulsify all the ingredients together in the Thermomix.
Leave to stand for 24 hours in the refrigerator.
Fill 16 cm diameter moulds.
Cook for 18 minutes at 170°C.
Allow to cool, then cut out using a 14 cm diameter mould and cut 1 cm thick slices. 

Line a 16 cm mould with acetate.
Place a little mousse inside and cover the walls using a spatula.
Add the inner layer of mandarin foam, followed by the mandarin cream.
Add a little more mouse and the sponge cake and freeze.
Glaze and decorate.