Frozen Praline Parfait with Hazelnut-Mascarpone Gâeau

Components

• 500 g / 1 lb 1.64 oz Praline Parfait

Assembly

1. Transfer to a piping bag and portion into a 2.5-cm / 1-in diameter demi-sphere fleximold mat, smoothing out the top with an offset spatula. The molds should have at least 20 demi-spheres. Place in the freezer to harden.
2. Once hardened, fuse 2 sorbet demi-spheres together by rubbing the edges where they touch with your gloved hands. Return to t