Pistachio Praliné Bavarois
Bring the milk to the boil and add the Instangel.
Mix the egg yolks with the sugar.
Make a crème anglaise and pasteurize at 185°F (85°C).
Strain, then mix using an immersion blender.
Combine approx. one third of the hot liquid with the PISTACHIO PRALINÉ and Pistachio Paste.
Whisk to obtain a smooth, shiny, elastic texture – This is a sign that you are starting to make an emulsion.
Add the rest of the hot mixture, mixing all the while, to obtain a smooth, homogeneous texture.
Ensure the mixture is at 115-120°F (45-50°C), then combine with the whipping cream, which has been whipped until it has the texture of a mousse.
Pour out immediately.