Heat 48 g cream in a small pot and whisk in praline paste until smooth.

Heat the egg whites and sugar over a double boiler, whisking constantly, until the graininess in the sugar is gone.

Transfer to the bowl of a stand mixer fitted with a whisk attachment and whip to medium peaks. Fold ⅓ of meringue mixture into praline cream, then fold in the remaining whites.

Whip 137.5 g heavy cream to soft peaks and fold into meringue praline mixture.

Bring all ingredients to a boil in a small pot. Refrigerate for at least 4 hours and then blend until smooth.

Process all ingredients in a blender until smooth. Strain into an iSi whipper, charge with 1 N2O charger and refrigerate for at least 2-3 hours. Cut slats in plastic cups on the bottom, fill halfway with batter and microwave for 40 seconds to cook.

Flip cups upside down and set aside to cool.

Combine all ingredients in food processor. Process, scraping sides of bowl occasionally, until crumbs form.

Soak gelatin in ice water until softened; squeeze out excess water and set aside.

In a small pot, bring 15 g cream to a boil. Add gelatin and stir to dissolve.

In the bowl of a stand mixer fitted with a paddle attachment, slowly beat praline paste and hot cream to combine. Add 50 g cream and mix well to combine.

Pipe praline semifreddo into popsicle molds, insert sticks and freeze until firm. Unmold a popsicle and place onto center of plate.

Top with Almond Caramelia Sponge Cake, Mango Gel, Hazelnut Malto and Praline Cremeux. Garnish with chocolate.