Whisk the egg yolk and sugar together

Bring the cream to the boil then pour onto the egg yolks and sugar. Cook to 85°c

Add in the dark chocolate and emulsify. Allow to cool 35ᵒc

Fold through the semi whipped cream

Cream butter, icing sugar and nut paste together

Add eggs and vanilla

Sieve flour and cocoa powder

Fold in the flour, cocoa powder and ground almonds. Place in the fridge to cool.

Roll out between 2 silplat mats to 4.5mm and then cut to size.

Cook at 160c for 8 minutes

Recipe makes 1 x 60-40 cm tray

Warm the white chocolate
Fold through the pistachio paste and feuilletine.
Place into the mould and then freeze  

Add milk and cream into a pan and bring to the boil

In a bowl, add egg yolks and mix

Pour some of the boiling cream onto the egg yolks and mix.

Then return to the pan and cook to 80c

Add the gelatine

Pour contents of the pan over the white chocolate and mycryo 

Add pistachio praline

Cover tightly with clingfilm and put in the fridge