Dacouise

• 1. Sieve Almond powder + Powder sugar
  2. Add Meringue after making Meringue with egg white and sugar
  3. Add Crushed pistachio kernel
  

Cream Brule

• 1.Heat milk to 80 degree
  2.Add egg yolk, sugar, sieved flour
  3. Keep heating to 80 degree with stirring
  

Cream Pistachio

• 1.Heat Milk to 80 degree.
  2.Add Pistachio paste
  3.Mix egg yolk + sugar and add to the aboves .Keep heating to 80 degree
  4.Add the soaked gelatin(1:5)
  5.Fold with the whipped cream. Cointreau 60
  

Honey Mousse

• 1. Heat honey to 100 degree.
  2. Whisk Egg yolk an add honey slowly.
  3. Add the soaked gelatin (1:5)
  4. Fold with the whipped cream, Cointreau 60%
  

Assemble

• 1. Wrap the bottom of mousse ring
  2. Fill Pistachio cream upto 50% of height
  3. Fill Cream Brule and place Dacouise
  4. Fill Honey Mousse and place Dacouise
  5. Freeze