Combine the praline, melted milk chocolate and ground cornflakes to form a paste.

Line a 20x26cm baking tin with rectangular parchment paper.

Spread the paste evenly in the tin and place in the freezer while preparing the rest of the recipe.

Heat the heavy cream and milk until simmering, then set aside.

Whisk the egg yolks, then add the hot cream mixture while whisking.

Cook the mixture over low heat until thickened, creating a creme anglaise, then remove from heat.

Soften the gelatin sheets in water, add to the warm creme anglaise and stir until dissolved.

Melt the milk chocolate and combine with the creme anglaise, then let it cool to room temperature.

Fold in the whipped cream.

Transfer the mixture to the prepared baking tin with the praline base and freeze for at least 4 hours or until set.

Run a sharp knife along the edges to remove the mousse from the tin once frozen, thaw slightly and cut into neat bars, approximately 8-12, then return to the freezer.