Pistachio Cream

Soak the gelatin in cold water.

Heat the cream until just boiling.

Combine the egg yolks with the sugar, add the cream and mix well.

Return the mixture to the heat and cook until it reaches 85°C (if you don’t have a thermometer, cook until the mixture coats the back of the spoon).

Squeeze the gelatin well and add it to the mixture along with the pistachio paste, then mix well.

Blend with an immersion blender until you achieve a homogeneous cream.

Transfer the mixture into molds and let cool in the refrigerator for at least 1 hour.

Decorate as desired before serving.