Bavarian with pistachio and Babbi biscokrok

For the pistachio Streusel:

• In a bowl combine the 00 flour, pistachio flour, salt, sugar and butter. Work quickly with your hands forming crumbs. Spread them in a 20 cm springform pan covered with baking paper and put in the refrigerator for a couple of hours.
• Then bake at 200 ° for about 15/20 min. Leave to cool on a grid.

For the pistachio Bavarian cream:

• Put the gelatine leaves in a bowl with cold water to soften it.
• Mix the egg yolk in a bowl and pour in the warmed milk, stir. Cook the cream over a bain-marie or over a very low heat, stirring constantly, up to a temperature of 82 ° (the cream should not boil). Then turn off and add the squeezed gelatin sheets and mix well.
• Add the Cremadelizia Pistacchio Babbi and mix well. Let it cool and then gently add the semi-whipped cream.
• Pour the mixture into an adjustable steel ring fixed at a diameter of 18 cm, placed on a serving dish on which you will have put some transparent film. Place in the freezer and let it harden.

For the chocolate Bavarian cream:

• Put the gelatine leaves in a bowl with cold water to soften it.
• In a bowl, mix the egg yolks with the sugar and pour in the warmed milk, stir. Cook the cream in a bain-marie or over a very low heat, stirring constantly, up to a temperature of 82 ° (the cream should not boil); then turn off and stir in the squeezed gelatin sheets and mix well.
• Add the Cremadelizia Biscokrok Babbi and mix well. Let it cool and then gently add the semi-whipped cream.
• Pour the mixture into the pastry ring on the frozen pistachio Bavarian. Put it back in the freezer and let it harden.

For the Faggiotto glaze:

• Put the gelatine leaves in a bowl with cold water to soften it.
• In a pan, combine the water, liquid cream, sugar, cocoa and mix well. Bring to a boil up to a temperature of 102/103 °. Remove from the heat and let it cool down to a temperature of 60/65 °.
• Add the well-squeezed gelatin and mix quickly with a spoon, taking care not to incorporate air.
• Put the icing the refrigerator overnight. At the time of use, heat it in a water bath until it reaches a temperature of 65 °.Filter it with a sieve to eliminate any air bubbles and use it at a temperature of around 37 °.

For the truffles:

• In a saucepan combine the chocolate, cream and Cremadelizia Pistacchio Babbi and melt over a bain-marie. Turn off and let cool.
• Transfer the mixture to a bowl covered with cling film and place in the refrigerator overnight.
• After this time, take a little of the mixture and give the truffle a spherical shape with the palms of your hands.
• Place the truffles on baking paper and then swirl them in a bowl with the cocoa powder.

For the composition:

• Remove the Bavarian from the freezer and remove the ring. Place a grill over a baking tray and place the frozen Bavarian cream on top.
• Pour the icing at a temperature of 37 ° starting from the center and letting it fall on the edges. Then lift it from below with the help of a spatula.
• Place the streusel disc on a plate and place the Bavarian over it.
• Decorate it with Cremadelizia Pistacchio Babbi, pistachios and truffles.