Bavarois with crisp and chocolate sauce

Procedure

Blend the pistachios with a mixer until reducing them in pasta (If you are lazy you can use the pistachio pasta, same amount). Put the gelatine in cold water for 15 minutes and in the meantime put the milk in a saucepan and bring to a boil. Vigorously mix the egg yolks with the sugar in a bowl, Add the pistachio pasta and pour the milk, always beating with a whisk. Then put it all back on the heat and bring almost to a boil, Add the gelatin and stir well squeezed carefully. Remove from heat and allow to cool. Meanwhile, whip the cream and add it to the floor, with a top-down movement to incorporate as much air as possible. Pour the mixture into molds and let stand in the refrigerator for at least 4 hours the Bavarian.

For the crispy pistachios, place in a pan of sugar and a few drops of lemon juice: Let melt the sugar and, When it becomes blonde, Add the roughly chopped pistachios. Moisten a sheet of parchment paper with a few more drops of lemon juice and pour the mixture. Allow to cool completely (even with a short passage in the freezer if you're in a hurry) and then chop it with a knife.

Melt chocolate in a double boiler and add the liqueur.

Once the bavarois will be ready, turn out and, using the spoon by Spoon Decor, decorate the plate according to your imagination. Then garnish with crispy pistachio snippets and serve.