For the custard: heat the milk and pour it onto the egg yolk and sugar mixture. Heat the custard to 82°C and weigh out 95g (you can use the rest for something else) and pour it onto the chopped chocolate. Stir until the mixture is smooth and shiny. When the mixture has cooled add the whipped cream.
Pistachio mousse: mix the cream with the ground pistachios and the sugar in a pan over a low heat. When the mixture is warm, add the gelatin (having previously soaked it in cold water and squeezed out the excess liquid) and the pistachio paste. Stir well until the mixture is smooth. When it has cooled add the whipped cream.
Pistachio Crumble: rub all the ingredients together until the mixture is smooth but crumbly. Put the mixture onto a baking tray covered with baking paper and bake in a pre-heated oven at 160°C (the time depends on the type of oven) until the crumble is green/hazelnut colored.
Putting the dessert together: a) Fill the glasses up by 1/3 with the pistachio mousse and leave to set in the refrigerator for as long as necessary. b) Put a layer of sponge cake on top (with the diameter of the glass), and pour some amarena syrup on top, diluted with a few drops of water. Place an amarena in syrup on top, followed by another layer of sponge cake, soaked in amarena syrup again. c) Add the white chocolate mousse and leave to set in the refrigerator for as long as necessary. d) Decorate with the crumble and white chocolate shavings. Enjoy!
Recipe by Danita