Procedure
Heat the milk to 60°C, add the Moussecream+5 and mix well. Add the Pastovopan and Delipaste Pistachio. Cool to 12°-15°C. Add the semi-whipped cream.
COMPOSITION
Place a layer of Crockoloso Almonds and Pine Nuts on the bottom of the glass, then add a layer of pistachio Bavarian cream. Cool rapidly and top with Nappage Amarena Fabbri heated to around 45°C. Decorate with Croccante Pistachio, cocoa nibs and an Amarena Fabbri.