Storm

Mix all ingredients in a food processor.
 Spread out on a frame (19 x 28 cm) and bake at 170°C for 12 minutes.
Cut into lightning bolt shape.

Boil together cream and lemon zest in sauce pan.
Pour over gianduja and mix well.

Mix together sugar, lime juice and 45 g of Trimoline® in a sauce pan, and heat up to 114°C.
Mix together 65 g of Trimoline®, gelatine mass and previous mixture in a stand mixer for 8 minutes.