1. Melt the Inovare White with the UHT milk cream over gentle heat. Stir occasionally until smooth. Book.2. Whip the fresh cream until soft peaks form. Add to the reserved white cream, mixing well. 3. Line 3 molds of 20 cm in diameter with plastic wrap on the bottoms and sides. 4. In each one, place a layer of whole biscuits on the bottom and on top of them add 200 g of the white cream. Repeat the same process twice more and take it to the freezer for 4 hours. 5. Develop and accommodate the cookies cut in half on the sides. 6. Heat the Melken Half Bitter Ganache (37ºC) and pour it over the chilled white cream. 7. Finish the decoration with the Confectioner Scales. 8. Pack, label and display in a refrigerated showcase.