Pistachio, apricot and lemon pastry

Cream together the butter and sugar. Add the egg yolks and then the dry ingredients. Place the mixture in a rectangular mould using a piping bag, and decorate with apricot.

Make a custard using the first five ingredients. Remove from the heat and add the gelatine. Pour into a mould and freeze.

Boil the lemon curd. Add the eggs and sugar and bring to a boil. Remove from the heat and add the gelatine. Cut the butter into small cubes and using an electric mixer beat into the mixture.
Using a piping bag, apply a thin layer on top of the pistachio délice and freeze.

Make a custard using the first four ingredients. Pour over the milk chocolate Callebaut 823. Chill and add the cream.

Place the sablé base in a rectangular mould, garnish with the vanilla milk bavarois. Position the pistachio lemon insert and cover with vanilla milk bavarois. Chill, remove from the mould and glaze. Decorate.