Bavarian with nougat

Ingredients

For 4 servings

• •8 8 Egg yolks
• •50 cl 50 cl Milk
• •25 cl 25 cl Very cold fluid cream
• •80 g 80 g Honey
• •150 g 150 g Nougat
• •30 g 30 g Unsalted pistachios
• •3 3 Gelatin leaves
• •candied fruit

Method

1. 1.Beat the egg yolks with the honey until they bleach. Pour over the boiling milk, cook on low heat without boiling and without stopping mixing. When the cream covers the wooden spoon, pour it into a salad bowl. Concise the pistachios.
2. 2.In half the cream, add the nougat and, in the other half, the crushed pistachios. Reserve the pistachio cream in the cold.
3. 3.Make the gelatine soften in cold water, then dissolve it in the cream with the nougat still hot. Let cool to room temperature.
4. 4.Whip the very cold fluid cream into chantilly, incorporate it with nougat cream. Divide into mussels lined with food film. Reserve 8:00 a.m. at the expense.
5. 5.Serve demoulated, decorated with candied fruit chips and accompanied by pistachio cream.