Toasted pistachio and white chocolate timbale – by Charlie Palmer

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	Toasted pistachio and white chocolate timbale

INGREDIENTS (serves about 15) 180g egg yolks 100g caster sugar 500ml milk 125g pistachio paste 300g melted white chocolate 12g gelatine sheets, soaked 1tbs kirsch 550ml double cream, whipped to soft peaks ### METHOD Cream together egg yolks and sugar. Bring milk and pistachio paste to simmering point. Combine with yolks and sugar. Heat until the custard coats the back of a spoon. Strain, add chocolate, gelatine and kirsch. Cool until beginning to set and fold in the whipped cream. Pour into moulds, set and turn out. Accompany with a fruit, such as strawberry coulis or compote, and a pistachio croconda (see below). ### Pistachio croconda (makes about 100) ### INGREDIENTS 300g egg whites 375g icing sugar 375g ground almonds 100g pistachio paste 100g plain flour 75g butter ### METHOD Make a meringue with the egg whites and icing sugar. In a separate bowl, mix almonds, pistachio paste, plain flour and butter and fold into the meringue. Prepare templates of whatever shape you choose. Lay on a prepared baking sheet. Spread the mixture on to the templates. Bake for about 12 minutes at a low heat until crisp. Charlie Palmer Photo © Sam Bailey