Preparation

Melt white chocolate, vanilla paste and 200 g of 30% cream in the microwave. Add the previously swollen gelatin. Mix it all together. Whip 600 g of cream 3/4 until it becomes thick but not stiff, add to the chocolate-vanilla mixture. Pour into cylinder-dome molds.

Put Lauretta filling in the center of each serving. Freeze for at least 24 hours at -4°F (-20°C).

Cut circles from the brownie top to match the diameter of the single servings, which serve as the bottom.

Remove the single servings from the molds and place on the brownie bottoms. Spray with any suede. Decorate as desired, for example, with chocolate pieces and whipped cream.