Procedure

• Finely chop the white chocolate and place it in the pitcher, add the pistachio paste.

  Cut the gelatin sheet into small pieces, place them in a small bowl, and add 1 tbsp of cold water (gelatin should be hydrated with water equal to 5 times its weight), let it rest for 8/10 minutes.

  In another bowl, pour the milk, add the glucose syrup and heat it in the microwave for 40/50 seconds; it should be hot but not boiling.

  Add the hydrated and squeezed gelatin to the pitcher over the chocolate; also pour the hot milk and let it rest for 30 seconds. Blend the mixture with the immersion blender until smooth.

  Add the cold cream, and blend the mixture again.

  Cover the cream with cling film in contact and refrigerate to crystallize for 12 hours.

  The pistachio namelaka is ready; you can use it as is or whip it with electric beaters, I prefer the whipped version as it is more airy and light.

• The namelaka can be used in 3 ways:

  1) once ready you can pour it, still liquid, into a mold or a tart shell and let it crystallize in the fridge for 12 hours. If you have a blast chiller, the resting time decreases significantly.

  2) you can blend it, let it rest in the fridge for 12 hours and use it as a filling cream for tarts, éclairs, or other, or you can use it as a plated dessert.

  3) you can blend it, let it rest in the fridge for 12 hours then whip it with electric beaters, this is definitely the method I prefer because it gives the cream remarkable creaminess.
  
  To whip it, transfer it into a bowl and whip it with electric beaters until you obtain a dense cream similar to whipped cream but more compact. Be careful not to overwhip it, the risk is that it starts forming lumps and gets ruined.

  Once ready, put it into a piping bag and use it to decorate cakes, desserts, tarts, or serve it as a spoon dessert.