Preparation

Pour water over the gelatin and set aside to swell. Mix the egg yolks and milk with a beater and start cooking on low heat. When the cream thickens, add broken white chocolate and, after it has melted, the previously prepared gelatin. Stir the whole mixture until the ingredients are combined, set aside to cool.

Whip the 30% cream  ¾ until it becomes thick but not stiff on medium speed of the mixer. Add chocolate cream and vanilla paste, mixing everything gently with a silicone spoon.

Pour the mixture into cloud-shaped molds to ¾ of their height. Spoon Lauretta strawberry yogurt flavored filling and Lauretta raspberry 60% filling into the center of each serving. Cover with the remaining cream and chocolate mixture. Freeze for at least 24 hours at -0.4°F (-18°C) or -4°F
(-20°C).

Remove single servings from molds and decorate with spray suede.