1. Place the digestive biscuits on a serving tray.

2. For the crème brûlée, soften the gelatin in water. In a saucepan, combine the milk and cream. Heat the mixture over low heat.

3. In a small bowl, whisk the egg yolks and sugar. Mix the softened gelatin, the whipped egg yolk with the cream on a low flame.

4. Cool the cream and pour a 1 cm layer on the biscuits, in the pvc ribbon. Let it set in the refrigerator.

5. For the dark chocolate mousse, in a saucepan, heat cream and sugar over low heat. Add the melted dark chocolate and whipped cream and stir.

6. Pour a 1 cm layer over the creme brûlée mixture already prepared and place again in the refrigerator.

7. For the milk chocolate mousse, use the same procedure as the dark chocolate.