Melt the brown sugar and gently add the whipped cream to obtain a caramel sauce and add the butter dilute and pour over the egg yolk until it is completely incorporated.
Let it warm and add the pre-hydrated gelatin and place in an ingot mold.
Place pieces of peaches on it and freeze.
COCOA PASTE AND WALNUT SPONGE CAKE
Make a French meringue with the egg whites and refined sugar, and reserve.
Beat the egg yolks until they double their volume, add the butter to the Luker cocoa liqueur (cocoa paste).
Gradually add the mixture of: flour, cocoa and almond powder, then add the meringue in a surrounding form and place on a tray, sprinkling the walnut before baking.
Bake at 180 ° C for 20 to 25 min.
MILK FLOUR MOUSSE
Put to the fire the milk and the condensed milk with the vanilla, meanwhile beat the egg yolks with sugar until changes color, add the hot condensed milk and the hot milk, mix evenly and when it is warm add the gelatin and reserve.
Place the water and the sugar and bring to 110ºc, pour over the egg mixed in blender until it takes the meringue texture, let it cool.
Already cold the previous preparations, mix in surrounding form together with the whipped cream.
GLAZE OF MILK
Heat: glucose, water, sugar and condensed milk until reach 100 ° C and reserve.
Pour over the chocolate to let warm slightly and add the previously hydrated gelatin, homogeneously mix and add the colorings.
Reserve and use at 32ºc.
Place the milk and flower mousse in bar mold, then add the frozen caramel geleé and a little more mousse and close with the sponge cake. (Freeze)
Unmold and apply the milk glaze at 32ºc removing the surplus, cutting the ends of the cake,
Garnish with Misterio 58% chocolate foil and smoked almond.