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Caramel cream: 80g milk 80g fresh cream 100g caramel 80g white chocolate 2 sheets gelatin Caramel glaze: 350g sugar 350g water 300g fresh cream 16g gelatin with 96g water 25g cornstarch Chocolate mousse: 320g fresh cream 2 egg yolks 200g milk 20g vanilla sugar 250g chocolate