Ingredients
- FOR THE BASE
- 3 egg whites at room temperature
- 75 g caster sugar
- 100 g Sicilian pistachio flour
- 90 g powdered sugar
- 40 g cornstarch
- FOR THE NAMELAKA
- 200 g Emilia Zaini extra dark chocolate
- 150 ml fresh whole milk
- 150 ml fresh liquid cream
- 5 g glucose syrup
- 3 g gelatin sheets
- FOR THE CHOCOLATE CUSTOM CREAM
- 300 ml fresh whole milk
- 3 yolks
- 80 g caster sugar
- 20 g cornstarch
- 10 g bitter cocoa Emilia Zaini
- 100 g Emilia Zaini extra dark chocolate
- TO DECORATE
- 70 g Sicilian pistachios
- 70 g caster sugar
- 50 g Emilia Zaini extra dark chocolate chips
Directions
Protip
Wait about ten minutes before serving or refrigerate.
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