Pistachio bavarois

Method

1. For the gianduja base: melt the giandula in a heatproof bowl set over a pan of simmering water (make sure the bottom of the bowl doesn’t touch the water). Remove from the heat and gently fold in the paillete fuillentine.

2. Spoon the mixture into a 55cm/22in ring mould and chill in the fridge until set.

3. Preheat the oven to 170C/gas mark 3.

4. For the dacquoise: sieve the icing sugar with the ground almonds into a bowl, then stir in the chopped pistachios.

5. Whisk the egg whites in a clean bowl until stiff peaks form when the whisk is removed. Gently fold into the almond and pistachio mixture, then spoon into a piping bag and pipe the mixture onto a baking sheet into a disc that is slightly smaller than the ring mould. Bake in the oven for 8-10 minutes, or until golden-brown. Set aside to cool.

6. For the bavaroise: heat the milk in a heavy-based saucepan until nearly boiling, then whisk in the pistachio paste and kirsch and remove from the heat.

7. Whisk the egg yolks in a bowl with the sugar. Strain the milk, pistachio and kirsch mixture through a fine sieve into the bowl with the egg yolks. Squeeze any excess moisture out of the soaked gelatine, then whisk into the mixture until dissolved. Set aside to cool completely, then fold in the whipped cream. Spoon into a piping bag.

8. Remove the giandula mould from the fridge and pipe the bavarois into the mould until it comes halfway up the sides. Place the dacquois disc on top, then pipe over the remaining mousse. Place in the fridge for at least 30 minutes to set.

9. To serve, place the mould on a serving plate and, using a mini blow torch, torch the sides of the mould to loosen the set cake from the ring. Remove the ring mould and decorate the cake with chopped pistachios and roasted hazelnuts.