Pistachio Floral

Blend the sugar (1) with lemon zest, eggs and icing sugar all together. Add sifted plain flour and almond flour to the egg mixture. Add ground pistachios and mix well. Then add melted butter and pistachio paste. Separately whisk egg whites with sugar (2) and gently fold the meringue into the egg mixture. Pour the pistachio sponge mass onto a tray lined with baking parchment and bake at 180°C for about 10 minutes. After baking cut out a desired shape.

Melt the chocolate with butter at 42°C. Add pistachio paste and mix well. Finally add the crispy flakes. Put the mixture on top of the baked pistachio sponge cake and set aside to set.

Mix the starch with a small amount of milk and egg yolks. Boil the rest of the milk with sugar and add the mixture of milk, starch and egg yolks, stirring constantly until a thick consistency is obtained. Weigh out 180g of Creme Patissiere to use in the pistachio cream.

Soak gelatine in cold water. Mix the hot Creme Patissiere with pistachio paste and soaked gelatine. Leave it aside in refrigerator for 12 hours. Whip cooled pistachio mass and gently blend with whipped cream. Put the pistachio cream on solidified crunchy filling using a piping bag.

Soak gelatine in cold water. Melt chocolate at 45ºC, pour over boiled cream mixed with soaked gelatine, add pistachio paste and mix well. Cool it down to 35°C and gently blend with whipped cream. Pour into the silicone moulds and freeze.